Dish of Farofa
(click to enlarge)

Farofa


Brazil   -   Farofa
Serves:
Effort:
Sched:
DoAhead:  		 3 side
**
45 min
Yes		 Farofa is a wildly popular side dish in Brazil. This is a simple version, also used as a base for breakfast or light lunch recipes (see Farofa with Eggs). Farofa can be made a couple of days in advance.

1
2-1/2
1-1/2
2
2
1/4+
1/3
1/4
c
oz
oz
T
T
c
t
t
Manioc Farina (1)  
Onion
Bacon
Parsley
Scallion Greens
Butter
Salt
Pepper

The trick with Farofa is to get the amount of butter just right - not too wet, not too dry. For vegetarian, use 2 T Olive Oil instead of Bacon.

Prep   -   (15 min)
  1. Chop ONION small.
  2. Chop BACON small.
  3. Chop PARSLEY and SCALLIONS fine. Mix.
Run   -   (30 min)
  1. In a skillet or spacious sauté pan, fry Bacon over low heat in it's own fat until starting to get crisp.
  2. Stir in Butter and Onions. Fry over moderate heat, stirring until the onions are lightly golden.
  3. Stir in Farina and fry stirring until it tastes lightly toasted and darkened just a shade. Adjust Butter to your preference.
  4. Stir in Parsley mix and season with Salt and Pepper. Fry just a minute more.
  5. Serve hot or at room temperature.
NOTES:

  1. Manioc Farina:

      [Farinha de Mandioca]   This is considerably coarser than the Manioc Flour used for baking. Because it's hardly used outside Brazil, it won't be found in most North American markets. It is, however, available on-line, or, West African Gari is essentially identical to the "cruda" version. It is available in "cruda" (raw) or Torrada (roasted). Either can be used, but torrada will produce a nutty flavor with shorter cooking time. I have always use the "cruda". For more detail see our Cassava / Manioc / Yuca page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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