Recipe of Farofa

REGION: Northeast

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:

Stirr 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.

You can buy ready made farofa in Brazilian grocery stores. The most common brand is Yoki.

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