Farofa Recipes

Steps:

• Mash the garlic and a few pinches of salt with the side of your knife until pasty. Place bacon in large skillet over medium heat, and let it cook, stirring, for 5 minutes, or until fully rendered and lightly browned. Add a splash of vegetable oil if there isn't enough fat to generously coat the pan.
• Turn heat down to medium-low, and cook garlic until very aromatic. Add manioc flour, and cook, stirring and shaking the pan continuously, until it's a shade toastier and a little crunchy, 6 to 8 minutes. Turn off heat, and stir in butter. Add salt to taste. Let guests sprinkle or pile it onto their plates, to their taste.

Steps:

• Cook bacon in a large skillet over medium-high heat until golden brown, about 6 minutes. Meanwhile, sprinkle salt on garlic and smash it into a paste with the side of a knife blade. Stir garlic into bacon and cook until garlic is golden brown, about 2 minutes.
• Lower heat and add manioc flour, stirring constantly with a flat spatula until flour is toasted to a golden color, about 4 minutes (be sure to constantly fold in flour on the bottom of pan; it toasts quickly). Immediately transfer to a bowl. Serve hot or at room temperature.

Steps:

• Stirr fry the finely chopped onion, salt and bacon over the oil, add the olives, sweet corn and raisins to cook them slightly. Slowly pour the manioc flour while mixing over low heat. Add parsley at last. Hint: Use your imagination to increment the farofa. If you do not have access to the toasted manioc flour, you can adapt the recipe using unseasoned bread crumb that you prepare yourself. Just grind in the blender pieces of dry french bread until fine. Use the crumb to replace the manioc flour. Serve moderate portions of farofa as a side dish with meat or feijoada. It is served usually 2 or 3 tbs of the mixture on the side.

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.