Farofa – Toasted Manicoc Flour
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
Ingredients
3 tbsp.
butter, divided
½
large onion, finely chopped (about 1 cup)
1
egg, lightly beaten
1½ cups
1 tbsp.
finely chopped fresh parsley
4
hard-boiled eggs, sliced
Directions
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.
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Farofa – Toasted Manicoc Flour
Prep Time 5m
Total time 20m
Yields: 8
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.
Ingredients
3 tbsp.
butter, divided
½
large onion, finely chopped (about 1 cup)
1
egg, lightly beaten
1½ cups
1 tbsp.
finely chopped fresh parsley
4
hard-boiled eggs, sliced
Directions
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.