One of the most typical Brazilian dishes, the farofa can be used as stuffing or side dish for poultry, pork, barbecues, feijoada or stews.
preparation time: 25 minutes
5 chopped bacon slices
1 diced onion
3 mashed garlic cloves
1 ½ cups manioc flour (yucca flour)
1 diced tomato
1 grated carrot
olive oil, salt and tabasco to taste
parsley and chives/scallion to taste
1 – Fry bacon in ½ tbs. olive oil, until it’s crispy.
2 – Put onion and cook for 2 minutes. Add garlic and mix well.
3 – Pour the eggs on top, without stirring. When they are cooked, mix gently, leaving large pieces.
4 – Add the flour and seasonings (salt and pepper) and cook for about 4 minutes, stirring constantly.
5 – Finally, put carrots, tomatoes, parsley and chives. Leave 2 minutes and turn off the heat.
Tips and Options:
- Add other ingredients such as chopped zucchini, bell peppers, olives, bananas, raisins, apple and/or nuts.
- The tomatoes should be added at the end to not release to much water.