Toasted farofa

Toasted farofa

Give savoury dishes a Brazilian twist

Toasted farofa

Not Too Tricky

serves 4

About the recipe

Farofa is a flour made from ground cassava root. Toasted, it can be used to stuff chicken or fish, but is most often used as a side dish for grilled meats or stews to give them a savoury crunch.


nutrition per serving

180

Calories


10.5g

Fat


6.2g

Saturates


3.3g

Sugars


0g

Salt


0.8g

Protein


21.9g

Carbs


1.6g

Fibre


of an adult’s reference intake


Recipe From

Carnival!

Carnival!

By David Ponte, Lizzy Barber & Jamie Barber

Ingredients

1 small red onion

1 clove of garlic

50g butter or olive oil

200g cassava (manioc) meal

Top Tip

Meat eaters can fry 125g chopped smoky bacon until golden brown before adding the farofa. Cassava meal, known as farinha de mandioca, is available from specialist Latin American shops or online.

Method

  1. Peel and finely chop the onion and garlic.
  2. Melt the butter or oil in a frying pan over a medium heat.
  3. Add the onion and cook for 6 to 8 minutes, stirring frequently, until soft.
  4. Stir in the garlic and cook for 1 more minute, then add the cassava meal.
  5. Cook, stirring frequently, for 5 to 10 minutes, until it is lightly golden brown and resembles toasted breadcrumbs. It’s best eaten immediately, but any leftovers can be reheated in a frying pan.

Tags