Farofa Toasted Manioc Meal Recipes
FAROFA - TOASTED MANICOC FLOUR
Farofa is toasted manioc (yuca) flour that is served widely throughout Brazil. The dish is made by toasting the flour in a greased skillet until golden brown and crisp and then stirring in parsley, eggs and olives. Farofa is an essential component of Brazil's national dish: Feijoada -Meat and Bean Stew, where it is either sprinkled on top or served alongside. Its crunchy texture is the prefect contrast to the soft beans and meat.
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Step 1 Heat 2 tbsp. butter in 12" non-stick skillet over medium high heat. Add onions. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add eggs to pan. Cook, stirring with spatula, until just set, about 1 minute. Stir remaining butter until melted. Add manioc flour and Adobo. Cook, stirring often, until flour is crisp and golden brown, about 10 minutes. Stir in parsley. Step 2 Transfer to serving bowl; top with olives and egg slices. Serve hot or at room temperature. Serve with Feijoada.
BRAZILIAN FAROFA: TOASTED CASSAVA FLOUR
Farofa is an essential condiment to many Brazilian dishes. It's made with manioc meal or the ground root of the cassava or manioc plant.
Provided by Marian Blazes
Categories Condiment
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Melt the butter and palm oil 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 and lightly browned.
- Season with salt and pepper to taste.
- Stir in optional black olives and/or hard-boiled eggs if desired.
- Serve and enjoy!
Nutrition Facts : Calories 318 kcal, Carbohydrate 39 g, Cholesterol 41 mg, Fiber 2 g, Protein 2 g, SaturatedFat 11 g, Sodium 113 mg, Sugar 3 g, Fat 18 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
FAROFA(TOASTED MANIOC MEAL)
Make and share this Farofa(Toasted Manioc Meal) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 15m
Yield 7 serving(s)
Number Of Ingredients 3
Steps:
- Melt the butter in a heavy skillet.
- Add manioc meal and cook over low heat stirring constantly until golden.
- Sprinkle with salt, to taste.
- Serve in a small ceramic bowl.
TOASTED MANIOC FLOUR WITH EGGS AND SCALLIONS (FAROFA DE OVO E CEBOLINHA)
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa as a dish couldn't be easier. It is plain manioc flour toasted in butter. A few of the classic farofa dishes include eggs and scallions, eggs and bacon, banana, bell peppers, and dendê oil, green beans and carrots, peas and corn, and so on and so forth. Farofa can be extremely dry, since the manioc flour immediately sucks up all the juices from anything it encounters, especially when it's served plain. The trick to making a moist farofa is to use a small amount of manioc flour in proportion to the other components, turning a side dish into a savory accompaniment that is so tempting, you may even forget there is a main course.
Provided by Leticia Moreinos Schwartz
Categories Egg Side Kid-Friendly Quick & Easy Butter Green Onion/Scallion Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Melt the butter in a medium saucepan over low heat. Add the manioc flour and toast it to a light golden color, stirring often, 8 to 10 minutes. Make sure to stir constantly, otherwise the flour will burn. Set aside.
- In a nonstick skillet, warm the olive oil over medium heat, and cook the scallions until they just start to soften. Save a few slices of scallion for garnish.
- Whisk the eggs in a small bowl and season with salt and pepper. Pour the eggs into the scallions and scramble them lightly, being careful not to overcook them. Add the toasted manioc flour and stir everything together. Season with salt and pepper.
- Pour into a serving dish and garnish with the reserved scallions.
FAROFA
Manioc flour can be found in Brazilian stores. It resembles a light bread crumb, but do not confuse it with tapioca flour or starch. Once toasted in fat - here, bacon, but other kinds may be used - the manioc flour can serve as a crisp topping to the feijoada, or served alongside to soak up the juices.
Provided by Francis Lam
Categories side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Mash the garlic and a few pinches of salt with the side of your knife until pasty. Place bacon in large skillet over medium heat, and let it cook, stirring, for 5 minutes, or until fully rendered and lightly browned. Add a splash of vegetable oil if there isn't enough fat to generously coat the pan.
- Turn heat down to medium-low, and cook garlic until very aromatic. Add manioc flour, and cook, stirring and shaking the pan continuously, until it's a shade toastier and a little crunchy, 6 to 8 minutes. Turn off heat, and stir in butter. Add salt to taste. Let guests sprinkle or pile it onto their plates, to their taste.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 113 milligrams, Sugar 0 grams, TransFat 0 grams
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