Brazilian toasted manioc flour with egg, bacon and onion

Brazilian toasted manioc flour with egg, bacon and onion

Farofa

By
From
South American Grill
Serves
8-10
Photographer
Bonnie Savage

Farofa is toasted manioc (cassava) flour which is made from ground cassava root. The flour is gluten-free and has a coarse texture similar to a fine couscous or breadcrumbs. It is a unique side dish originating from the Brazilian native Indians. It is commonly served with grilled meats at barbecues and as part of the national dish feijoada, a pork and black bean stew. It can also be used as a stuffing for poultry and fish. There are many variations to the dish — sometimes banana and nuts can be added, or try dried fruits, such as raisins.

Ingredients

Quantity Ingredient
80g butter
1 large onion, thinly sliced
2 garlic cloves, finely chopped
250g bacon, finely chopped
4 large eggs, lightly beaten
500g manioc flour

Method

  1. Melt the butter in a saucepan over low–medium heat. Add the onion and garlic and cook until softened. Add the bacon and cook for 4–5 minutes, or until golden brown. Add the egg and cook, stirring constantly, until the egg has scrambled.
  2. Add the manioc flour to the pan and continue to cook for a further 10 minutes, stirring occasionally, until golden brown — the mixture will be quite dry. Season the farofa with sea salt and freshly ground black pepper, to taste. Serve warm or at room temperature with grilled meat, chicken or fish.

Note

  • Manioc flour can be purchased from Latin American food stores or online.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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