Cookbook:Farofa: Difference between revisions
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Starting Farofa based on how I make it, trying to cover many common variations |
Link manioc flour |
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== Ingredients == |
== Ingredients == |
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* 500 g manioc (cassava) flour or premade farofa mix. Coarse corn flour in flakes can be used as a substitute. |
* 500 g [[Cookbook:Manioc Flour|manioc (cassava) flour]] or premade farofa mix. Coarse corn flour in flakes can be used as a substitute. |
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* A few pieces of [[Cookbook:Chopping|chopped]] processed [[Cookbook:Meat and Poultry|meats]] of personal choice, typically [[Cookbook:Bacon|bacon]]. |
* A few pieces of [[Cookbook:Chopping|chopped]] processed [[Cookbook:Meat and Poultry|meats]] of personal choice, typically [[Cookbook:Bacon|bacon]]. |
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* 1 [[Cookbook:Onion|onion]], chopped. |
* 1 [[Cookbook:Onion|onion]], chopped. |
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* Fresh cilantro to taste, if tempero baiano is not used. |
* Fresh cilantro to taste, if tempero baiano is not used. |
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* [[Cookbook:Salt|Salt]] to taste, if manioc flour or premade farofa mix isn't already salted, which is common in some markets. |
* [[Cookbook:Salt|Salt]] to taste, if manioc flour or premade farofa mix isn't already salted, which is common in some markets. |
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Additional ingredients may be added for taste and texture. Common additions are green [[Cookbook:Olive|olives]], fried [[Cookbook:Plantain|plantains]], ground [[Cookbook:Ginger|ginger]] root, dry [[Cookbook:Textured Vegetable Protein|Textured Vegetable Protein]] and onion flakes. |
Additional ingredients may be added for taste and texture. Common additions are green [[Cookbook:Olive|olives]], fried [[Cookbook:Plantain|plantains]], ground [[Cookbook:Ginger|ginger]] root, dry [[Cookbook:Textured Vegetable Protein|Textured Vegetable Protein]] and onion flakes. |
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Revision as of 06:16, 23 April 2024
| Farofa | |
|---|---|
 | |
| Category | Flour recipes |
| Yield | ~600 g |
| Time | 10 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Brazilian Cuisine
Farofa is a typical Brazilian dish made of toasted manioc flour. It's usually served as a side dish along with Feijoada or grilled meat.
Ingredients
- 500 g manioc (cassava) flour or premade farofa mix. Coarse corn flour in flakes can be used as a substitute.
- A few pieces of chopped processed meats of personal choice, typically bacon.
- 1 onion, chopped.
- 2 garlic cloves, minced.
- 3 tbsp vegetable oil.
- 1-2 tbsp Tempero baiano, a Brazilian spice mix based on cumin, Paprika, Cilantro and oregano.
- Pepper to taste, usually black pepper or paprika, if tempero baiano is not used.
- Fresh cilantro to taste, if tempero baiano is not used.
- Salt to taste, if manioc flour or premade farofa mix isn't already salted, which is common in some markets.
Additional ingredients may be added for taste and texture. Common additions are green olives, fried plantains, ground ginger root, dry Textured Vegetable Protein and onion flakes.
Procedure
- Fry the minced garlic in the hot oil, adding the meats as soon as the garlic begins liquifying.
- Add the onion and wait approximately another minute.
- Add the flour, seasonings, and additional ingredients, then stir well and continue toasting for a couple minutes more.
- Turn off the heat and add green seasonings i.e. cilantro if desired. Serve hot to warm.