Banana Farofa Recipes
BANANA FAROFA
This recipe is Brazilian. Farofa is served alongside the main course and can either be sprinkled on by individual diners to their taste before eating or eaten as an accompaniment in its own right..
Provided by Member 610488
Categories Tropical Fruits
Time 30m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a large skillet, saute the bananas in the oil until they turn golden. Set aside.
- In the same oil, saute the onions until they are translucent. Add the bananas back into the the pan.
- Reduce heat to medium low and gently add the wheat germ to the mixture. Cook until wheat germ is lightly brown. If the mixture is noticeably dry, add a small amount of oil.
- Serve hot.
Nutrition Facts : Calories 385.7, Fat 21.7, SaturatedFat 3, Sodium 4.8, Carbohydrate 49.3, Fiber 6.5, Sugar 24, Protein 4.2
FAROFA
Provided by Craig Claiborne And Pierre Franey
Categories dinner, side dish
Time 30m
Yield 24 to 32 servings
Number Of Ingredients 5
Steps:
- Heat six tablespoons of the butter in a large skillet and add the onions. Cook, stirring, until wilted. Continue cooking, stirring often, until they start to turn golden.
- Peel the bananas and cut them on the bias into one-half-inch slices. Heat 10 tablespoons of butter in a saucepan and add the bananas. Cook, stirring gently on occasion, until they start to turn golden.
- Add the manioc flour and stir gently to blend the bananas and flour. Add the onions and stir gently to blend. Cook, stirring occasionally, about 10 minutes or until manioc flour loses its raw taste.
- Add the remaining 12 tablespoons of butter and salt, and stir gently until butter is blended.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 281 milligrams, Sugar 9 grams, TransFat 1 gram
TOASTED MANIOC FLOUR WITH EGGS AND SCALLIONS (FAROFA DE OVO E CEBOLINHA)
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa as a dish couldn't be easier. It is plain manioc flour toasted in butter. A few of the classic farofa dishes include eggs and scallions, eggs and bacon, banana, bell peppers, and dendê oil, green beans and carrots, peas and corn, and so on and so forth. Farofa can be extremely dry, since the manioc flour immediately sucks up all the juices from anything it encounters, especially when it's served plain. The trick to making a moist farofa is to use a small amount of manioc flour in proportion to the other components, turning a side dish into a savory accompaniment that is so tempting, you may even forget there is a main course.
Provided by Leticia Moreinos Schwartz
Categories Egg Side Kid-Friendly Quick & Easy Butter Green Onion/Scallion Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Melt the butter in a medium saucepan over low heat. Add the manioc flour and toast it to a light golden color, stirring often, 8 to 10 minutes. Make sure to stir constantly, otherwise the flour will burn. Set aside.
- In a nonstick skillet, warm the olive oil over medium heat, and cook the scallions until they just start to soften. Save a few slices of scallion for garnish.
- Whisk the eggs in a small bowl and season with salt and pepper. Pour the eggs into the scallions and scramble them lightly, being careful not to overcook them. Add the toasted manioc flour and stir everything together. Season with salt and pepper.
- Pour into a serving dish and garnish with the reserved scallions.
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