Farofa is a typical Afro-Brazilian dish made of toasted manioc or coarse corn flour and complements that may include onions, parsley, diced boiled eggs, meat, bananas or vegetables and almost anything else that strikes the cook’s fancy.:-)
It’s widely popular in Brazil, and served as a side dish. It replaces rice. Farofa is best with beans, which in Brazil are usually served in their cooking juices, or meats such as turkey, grilled beef, pork or fish. A barbecue party without Farofa is regarded as heresy in Brazil. It is also used in a stuffing for poultry.
The basic (and I mean really basic) recipe is:
* 1 large onion, finely chopped
* 8 tablespoons of butter (or canola or olive oil)
* 1 tablespoon palm oil
* 2 cups manioc flour (or coarse corn 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 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 black olives and/or hard boiled eggs.
You can actually add whatever fancies you. 🙂
You may find manioc flour in Asian (Indian) shops, if I am not mistaken they call it “Gari” (or Garri, I am not sure of the spelling)