Carnival!
By David Ponte, Lizzy Barber & Jamie Barber
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.
Recipe From
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
- Peel and finely chop the onion and garlic.
- Melt the butter or oil in a frying pan over a medium heat.
- Add the onion and cook for 6 to 8 minutes, stirring frequently, until soft.
- Stir in the garlic and cook for 1 more minute, then add the cassava meal.
- 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.
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