Farofa is an unusual topping that adds a unique flavor and grittiness to food that I must admit is somewhat addicting. In Brazil they put this on all sorts of things and is considered a staple ingredient.
Farofa is made with manioc flour which comes from the cassava root. In the USA cassava flour is commonly sold as tapioca flour which is finely ground. You need to use manioc flour that is coarsely ground, similar to a corn meal like texture.
You can find this in Brazilian markets or just click this link to order some. Amafil – Farinha de Mandioca Torrada 1 KG (Toasted)
- 1 large onion, finely chopped
- 8 tablespoons butter
- 1 tablespoon palm oil
- 2 cups manioc flour
- Salt and pepper to taste
- Melt the butter in a skillet over medium-low heat
- Add in the onions and cook until soft and golden ( about 10 minutes)
- Stir in the manioc flour and cook, stirring constantly for 3-4 minutes until well mixed and toasted.
- Season with salt and pepper to taste
- Serve with the national dish feijoada.