Farofa – Toasted Manicoc Flour

Farofa – Toasted Manicoc Flour

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Prep time

5m

Total time

20m

Yields

8

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La Cocina Goya

Farofa is toasted manioc (yuca) flour that is served widely throughout Brazil. The dish is made by toasting the flour in a greased skillet until golden brown and crisp and then stirring in parsley, eggs and olives. Farofa is an essential component of Brazil’s national dish: Feijoada –Meat and Bean Stew, where it is either sprinkled on top or served alongside. Its crunchy texture is the prefect contrast to the soft beans and meat.

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  • Ingredients
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Ingredients

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3 tbsp.

butter, divided

½

large onion, finely chopped (about 1 cup)

1

egg, lightly beaten

1 tbsp.

finely chopped fresh parsley

4

hard-boiled eggs, sliced

Directions

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Step 1

Heat 2 tbsp. butter in 12” non-stick skillet over medium high heat. Add onions. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add eggs to pan. Cook, stirring with spatula, until just set, about 1 minute. Stir remaining butter until melted. Add manioc flour and Adobo. Cook, stirring often, until flour is crisp and golden brown, about 10 minutes. Stir in parsley.

Step 2

Transfer to serving bowl; top with olives and egg slices. Serve hot or at room temperature.

 

Serve with Feijoada.

Recipe Tags

Main Dishes Under 20

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