Farofa – Toasted Manicoc Flour

Name: Farofa – Toasted Manicoc Flour
Prep time: 5M
Total time: 20M
Yield: 8
Cuisine: South America
Ingredients: 3 tbsp. butter, divided; ½ large onion, finely chopped (about 1 cup); 1 egg, lightly beaten; 1½ cups GOYA® Manioc Flour; 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; 1 tbsp. finely chopped fresh parsley; 4 Manzanilla Spanish Olives Stuffed with Minced Pimiento; 4 hard-boiled eggs, sliced

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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.

Total Time

20m

Prep Time:5m

Yields:8

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Ingredients

3 tbsp.

butter, divided

large onion, finely chopped (about 1 cup)

egg, lightly beaten

1½ cups

GOYA® Manioc Flour

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

1 tbsp.

finely chopped fresh parsley

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento, sliced

hard-boiled eggs, sliced

Directions

Kitchen View

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.

Products in this Recipe

Manioc Flour

Adobo All-Purpose Seasoning with Pepper

Manzanilla Spanish Olives Stuffed with Minced Pimiento

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