Farofa Skillet Toasted Manioc Flour With Onions

Farofa
Obvio171/Flickr
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4-6 servings
Ratings (7)

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.

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.

What You'll Need

  • 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

How to Make It

  1. Gather the ingredients.
  2. Melt the butter and palm oil in a skillet over medium-low heat.
  3. Add the onions and cook until very soft and golden, about 10 minutes.
  4. Stir in the manioc flour and cook, stirring, for 3 to 4 more minutes until well mixed and evenly toasted and lightly browned.
  5. Season with salt and pepper to taste.
  6. Stir in optional black olives and/or hard boiled eggs if desired.
  7. Serve and enjoy!
Nutritional Guidelines (per serving)
298 Calories
19g Fat
29g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)