Cookbook:Farofa
Appearance
Farofa | |
---|---|
Category | Flour recipes |
Yield | ~600 g |
Time | 10 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Brazilian Cuisine
Farofa is a typical Brazilian dish made of toasted manioc flour. It's usually served as a side dish along with feijoada or grilled meat.
Ingredients
[edit | edit source]- 1-2 tbsp butter or vegetable oil, preferrably olive oil.
- 2 large garlic cloves, minced
- A few pieces of chopped processed fatty meat (typically bacon)
- 2 onions, chopped
- 500 g manioc (cassava) flour or premade farofa mix
- 1–2 tbsp tempero baiano (see notes)
- Salt to taste
- Cilantro to taste, chopped (optional)
Procedure
[edit | edit source]- Heat a skillet over medium heat. Add the meat and fry for a minute or so. Depending on how much fat is released from it, add up to 1 tbsp of the oil or butter, enough to fry the garlic and onions.
- Add the garlic, and stir for a minute or so, making sure not to let it burn.
- Add the onion and seasonings, and cook for about another minute.
- Add the flour and any additional ingredients. Stir well and continue toasting for a couple minutes more. If using premade farofa mix, stir until the extra ingredients are well-done. If using raw cassava flour, slowly add the remaining butter or oil and stir until toasted and golden.
- Turn off the heat, and add chopped cilantro if desired. Serve hot to warm.
Notes, tips, and variations
[edit | edit source]- Additional ingredients may be added for taste and texture. Common additions are green olives, fried plantains, ground ginger, dry textured vegetable protein and onion flakes.
- Tempero baiano (see notes) is a Brazilian spice mix based on cumin, paprika, cilantro and oregano. If you don't have it, you can add the individual components to taste.
- Manioc flour or premade farofa mix may already be salted, so taste when adding more salt.
- Coarse corn flour in flakes can be used as a substitute for the cassava flour.