Farofa: Skillet Toasted Manioc Flour With Onions

Farofa
Obvio171/Flickr
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: Serves 4-6 as side dish
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Farofa is a delicious accompaniment to many Brazilian dishes, especially the classic black bean stew feijoada. Farofa is made with manioc (cassava) 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. If you can't find manioc crumbs, you can substitute with bread crumbs - the flavor is not the same but it is still very tasty.

What You'll Need

  • 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)

How to Make It

  1. Melt the butter in a skillet over medium-low heat.
  2. Add the onions and cook until very soft and golden, about 10 minutes.
  3. Stir in the manioc flour and cook, stirring, for 3 to 4 more minutes until well mixed and evenly toasted and lightly browned.
  4. Season with salt and pepper to taste. Stir in optional black olives and/or hard boiled eggs if desired.