is a delicious accompaniment to many Brazilian dishes, especially the classic black bean stew feijoada
. Farofa is made with manioc 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.
- 1 large onion, finely chopped
- 8 tablespoons of butter
- 1 tablespoon palm oil
- 2 cups manioc flour
- Salt & pepper to taste
- 1/2 cup chopped black olives (optional)
- 1/2 cup diced hard boiled egg (optional)
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.
- Season with salt and pepper to taste. Stir in optional balck olives and/or hard boiled eggs if desired.