Farofa
Farofa is a Brazilian (side) dish made of toasted cassava flour. The flavour varies between regions and between families. It is either used as an accompaniment in its own right or sprinkled to accentuate the taste of meat, especially barbequed and stewed meat.
Cassava flour is a cheap ingredient. In history, it was an important stable food for slaves. In addition, the slaves had access to the leftovers of their owners. This combination of ingredients gave rise to a rich dish of different kinds of baked ingredients in toasted manioc flour.
I'll present some recipes of farofa. Choose one of these recipes if you are making farofa for the first time. The next times, you create the farofa according to your own taste. It is important to use fine cassava flour. Use a sieve if your cassava flour is coarse.
Recipe 1
Ingredients:
- fine cassava flour (1 cup per person)
- eggs (1 egg per person)
- salt
- pepper
- oil or butter
- some water
Wisk the eggs with some salt, some pepper and a few spoons of water. Melt the butter in a heavy pan or use oil. Bake the wisked eggs while stirring. When the eggs are set, keep stirring and add gradually your cassava flour. If it becomes to dry, add a few spoons of water. Stirr until golden. It will resemble toasted bread crumbs when ready. Serve in a small bowl.
Recipe 2
Start by sauting an onion in butter until soft (Do not allow the onion to brown as it still has to stay a while on the fire!). Continue with recipe 1.
Recipe 3
Start by sauting an onion in butter until soft (Do not allow the onion to brown as it still has to styay a while on the fire!). Cut a number of olives in small pieces. Continue with recipe 1. Add the olives with the cassava flour.
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