The perfect side dish for barbecues and stews.
servings: 6 / preparation time: 30 minutes
1 large onion, sliced
4 garlic cloves, diced
8 to 10 mushrooms, sliced (white or crimini)
1 diced tomato
1/2 diced red bell pepper
1 cup manioc flour
1 cup yellow corn flower, on large flakes
2 tbs olive oil
parsley to garnish
salt and Tabasco pepper to taste
1 – In a frying pan, heat the olive oil and add onion and garlic to sauté. Cook for about 3 minutes.
2 – Add the sliced mushrooms, bell pepper, salt and Tabasco, and mix for 3 to 4 minutes, until mushrooms are cooked.
3 – Place tomatoes, stir well.
4 – Move ingredients to a corner of the pan and add the eggs. Let them cook, without stirring, until they are firm.
5 – Mix all ingredients and add the manioc and corn flours. Cook for about 3 minutes, stirring well.
6 – Finish with the chopped parsley, taste and set salt and pepper.
Tips and Options:
- This is a typical Brazilian dish, therefore, you are more likely to find manioc flour and yellow corn flour on Latin markets.
- Farofa is a very versatile dish. You can use different ingredients to make other versions of it, like zucchini, grated carrots, spinach, olives, and eggplants.
- Check it out this version with bacon.