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. But 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 very tasty.
- 1 large onion (finely chopped)
- 8 tablespoons of butter
- 1 tablespoon palm oil
- 2 cups manioc flour
- Salt and pepper to taste
- Optional: 1/2 cup chopped black olives
- Optional: 1/2 cup diced hard boiled egg
- Melt the butter 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.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||10 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||2 g|