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home > recipes > appetizers > farofa
Recipe courtesy CookBrazil.com The toasted manioc flour is a staple food in the northeast and northern regions of Brazil. When you season the flour with onions, olives, raisins it becomes a farofa. It's usually served as a side dish along with feijoada or churrasco. INGREDIENTS: 1 lb toasted manioc flour (farinha de mandioca torrada) 1 onion green olives finely chopped bacon chopped parsley raisins sweet corn 2 tbs vegetable oil 1 tsp salt PREPARE: Stir fry the finely chopped onion, salt and bacon over the oil, add the olives, sweet corn and raisins to cook them slightly. Slowly pour the manioc flour while mixing over low heat. Add parsley at last. Hint: Use your imagination to increment the farofa. If you do not have access to the toasted manioc flour, you can adapt the recipe using unseasoned bread crumb that you prepare yourself. Just grind in the blender pieces of dry french bread until fine. Use the crumb to replace the manioc flour. SERVE: Serve moderate portions of farofa as a side dish with meat or feijoada. It is served usually 2 or 3 tbs of the mixture on the side.

Farofa


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(posted July 17, 2009)

Recipe courtesy CookBrazil.com

The toasted
manioc flour is a staple food in the northeast and northern regions of Brazil. When you season the flour with onions, olives, raisins it becomes a farofa. It's usually served as a side dish along with feijoada or churrasco.

INGREDIENTS:
1 lb toasted
manioc flour (farinha de mandioca torrada)
1
onion
green olives
finely chopped
bacon
chopped
parsley
raisins
sweet corn
2 tbs vegetable oil
1 tsp
salt

PREPARE:
Stir
fry the finely chopped onion, salt and bacon over the oil, add the olives, sweet corn and raisins to cook them slightly.

Slowly pour the
manioc flour while mixing over low heat. Add parsley at last.

Hint:
Use your imagination to increment the farofa.

If you do not have access to the toasted
manioc flour, you can adapt the recipe using unseasoned bread crumb that you prepare yourself. Just grind in the blender pieces of dry french bread until fine. Use the crumb to replace the manioc flour.

SERVE:
Serve moderate portions of farofa as a side dish with meat or
feijoada. It is served usually 2 or 3 tbs of the mixture on the side.


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