Toasted farofa

Toasted farofa

By
From
Cabana The Cookbook
Serves
4–6
Photographer
Martin Poole

Farofa is a flour made from ground cassava root. Toasted, it can be used to stuff chicken or fish, but is most often used as a side dish for grilled meats or stews to give them a savoury crunch. Meat eaters can fry 125 g chopped smoky bacon until golden brown before adding the farofa. Cassava meal, known as farinha de mandioca, is available from specialist Latin American shops or online.

Ingredients

Quantity Ingredient
1 small red onion, finely chopped
1 garlic clove, finely chopped
200g cassava meal
50g butter
or 50ml olive oil

Method

  1. Melt the butter or oil in a frying pan over a medium heat. Add the onion and cook for 6–8 minutes, stirring frequently, until soft. Stir in the garlic and cook for 1 more minute, then add the cassava meal. Cook, stirring frequently, for 5–10 minutes, until it is lightly golden brown and resembles toasted breadcrumbs. It’s best eaten immediately, but any leftovers can be reheated in a frying pan.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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