|Nutritional Guidelines (per serving)|
|Servings: 4-6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Farofa is a delicious accompaniment to many Brazilian dishes, especially the classic black bean stew feijoada. Farofa is made with manioc (cassava) flour (harina de mandioca), which is toasted in a skillet with butter, onions, and palm oil. The root of the manioc (cassava) plant is commonly sold as a very fine starch (almidón), often called tapioca flour in the US.
- 8 tablespoons butter
- 1 tablespoon palm oil
- 1 large onion (finely chopped)
- 2 cups manioc flour
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Optional: 1/2 cup chopped black olives
- Optional: 1/2 cup diced hard boiled egg
Gather the ingredients.
Melt the butter and palm oil in a skillet over medium-low heat.
Add the onions and cook until very soft and golden, about 10 minutes.
Stir in the manioc flour and cook, stirring, for 3 to 4 more minutes until well mixed and evenly toasted and lightly browned.
Season with salt and pepper to taste.
Stir in optional black olives and/or hard boiled eggs if desired.
Serve and enjoy!
- To make farofa, you need manioc flour that is coarsely ground, with a texture like farina cereal. You can find manioc flour in Brazilian markets or online.
- If you can't find manioc crumbs, you can substitute with bread crumbs - the flavor is not the same but it is still tasty.