Farofa
Farofa is a typical Brazilian dish made of toasted manioc flour. It's usually served as a side dish along with feijoada or grilled meat.
Source and licence
"Farofa" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Farofa, revision 4494253), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Farofa&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4494253
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1-2 tbsp butter or vegetable oil, preferably olive oil.
- 2 large garlic cloves, minced
- A few pieces of chopped processed fatty meat (typically bacon)
- 2 onions, chopped
- 500 g manioc (cassava) flour or premade farofa mix
- 1–2 tbsp tempero baiano (see notes)
- Salt to taste
- Cilantro to taste, chopped (optional)
Method
- Heat a skillet over medium heat. Add the meat and fry for a minute or so. Depending on how much fat is released from it, add up to 1 tbsp of the oil or butter, enough to fry the garlic and onions.
- Add the garlic, and stir for a minute or so, making sure not to let it burn.
- Add the onion and seasonings, and cook for about another minute.
- Add the flour and any additional ingredients. Stir well and continue toasting for a couple minutes more. If using premade farofa mix, stir until the extra ingredients are well-done. If using raw cassava flour, slowly add the remaining butter or oil and stir until toasted and golden.
- Turn off the heat, and add chopped cilantro if desired. Serve hot to warm.