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Farofa (accompaniment to many meat and seafood dishes)
For an elegant variation see the Lombo com Farofa recipe.
2 cups Manioc flour
2 tablespoons Butter
Melt butter in a heavy saute pan. Add the manioc and slowly cook over low heat until a light golden brown. It will resemble buttered bread crumbs. Add a pinch of salt. Serve as an accompaniment from a ceramic bowl (farinheira).
Farofa is frequently prepared with one or more added ingredients such as raisins, onion, olives, sausage (lingia), hard cooked egg, parsley, etc.
In Bahia, the manioc is sauteed in dend oil giving it a yellow color, hence the name farofa amarela.
© Reuel J. Smith