Farofa

As farofa is called toasted manioc flour ( Farinha de mandioca ) in Brazil.

Production

In the production of manioc flour is roasted in a pan while stirring for about ten minutes and then is stirred in butter over low heat until the manioc flour is golden.

Use

In Brazil, farofa is often served as an accompaniment to feijoada (bean stew ), but also to other dishes. There are many variations in the composition; inter alia, can onions, garlic, beaten eggs, olives, nuts (especially cashews ) or bananas add.

• Brazilian cuisine
• Supplement