Best 7 Farofa Recipes

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"Farofa" is a traditional Brazilian dish made from toasted manioc flour. It is a versatile dish that can be served as a side dish, a main course, or a snack. "Farofa" can be made with a variety of ingredients, including meat, vegetables, fruits, and nuts. "Farofa" is a popular dish in Brazil and is enjoyed by people of all ages. It is a delicious and easy-to-make dish that can be enjoyed at any time of day.

Let's cook with our recipes!

FAROFA



Farofa image

Manioc flour can be found in Brazilian stores. It resembles a light bread crumb, but do not confuse it with tapioca flour or starch. Once toasted in fat - here, bacon, but other kinds may be used - the manioc flour can serve as a crisp topping to the feijoada, or served alongside to soak up the juices.

Provided by Francis Lam

Categories     side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 6

4 cloves garlic, chopped
Kosher salt
6 ounces slab bacon, cut into rough dice
Vegetable oil, if needed
2 cups coarsely ground manioc flour (a.k.a. cassava flour)
1 tablespoon butter

Steps:

  • Mash the garlic and a few pinches of salt with the side of your knife until pasty. Place bacon in large skillet over medium heat, and let it cook, stirring, for 5 minutes, or until fully rendered and lightly browned. Add a splash of vegetable oil if there isn't enough fat to generously coat the pan.
  • Turn heat down to medium-low, and cook garlic until very aromatic. Add manioc flour, and cook, stirring and shaking the pan continuously, until it's a shade toastier and a little crunchy, 6 to 8 minutes. Turn off heat, and stir in butter. Add salt to taste. Let guests sprinkle or pile it onto their plates, to their taste.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 113 milligrams, Sugar 0 grams, TransFat 0 grams

TOASTED MANIOC FLOUR WITH EGGS AND SCALLIONS (FAROFA DE OVO E CEBOLINHA)



Toasted Manioc Flour With Eggs and Scallions (Farofa de Ovo e Cebolinha) image

Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa as a dish couldn't be easier. It is plain manioc flour toasted in butter. A few of the classic farofa dishes include eggs and scallions, eggs and bacon, banana, bell peppers, and dendê oil, green beans and carrots, peas and corn, and so on and so forth. Farofa can be extremely dry, since the manioc flour immediately sucks up all the juices from anything it encounters, especially when it's served plain. The trick to making a moist farofa is to use a small amount of manioc flour in proportion to the other components, turning a side dish into a savory accompaniment that is so tempting, you may even forget there is a main course.

Provided by Leticia Moreinos Schwartz

Categories     Egg     Side     Kid-Friendly     Quick & Easy     Butter     Green Onion/Scallion     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 6

2 tablespoons unsalted butter
1 1/2 cups manioc flour
2 tablespoons extra virgin olive oil
4 scallions (white and green parts), thinly sliced on a bias
5 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Melt the butter in a medium saucepan over low heat. Add the manioc flour and toast it to a light golden color, stirring often, 8 to 10 minutes. Make sure to stir constantly, otherwise the flour will burn. Set aside.
  • In a nonstick skillet, warm the olive oil over medium heat, and cook the scallions until they just start to soften. Save a few slices of scallion for garnish.
  • Whisk the eggs in a small bowl and season with salt and pepper. Pour the eggs into the scallions and scramble them lightly, being careful not to overcook them. Add the toasted manioc flour and stir everything together. Season with salt and pepper.
  • Pour into a serving dish and garnish with the reserved scallions.

FAROFA



Farofa image

Dev. Michelli Knauer

Provided by Martha Stewart

Number Of Ingredients 4

2 thick slices bacon, chopped into 1/4-inch pieces
3 cloves garlic, minced
1/8 teaspoon coarse salt
2 cups coarsely ground manioc flour

Steps:

  • Cook bacon in a large skillet over medium-high heat until golden brown, about 6 minutes. Meanwhile, sprinkle salt on garlic and smash it into a paste with the side of a knife blade. Stir garlic into bacon and cook until garlic is golden brown, about 2 minutes.
  • Lower heat and add manioc flour, stirring constantly with a flat spatula until flour is toasted to a golden color, about 4 minutes (be sure to constantly fold in flour on the bottom of pan; it toasts quickly). Immediately transfer to a bowl. Serve hot or at room temperature.

FAROFA(TOASTED MANIOC MEAL)



Farofa(Toasted Manioc Meal) image

Make and share this Farofa(Toasted Manioc Meal) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 15m

Yield 7 serving(s)

Number Of Ingredients 3

4 tablespoons butter
3 cups manioc flour
salt

Steps:

  • Melt the butter in a heavy skillet.
  • Add manioc meal and cook over low heat stirring constantly until golden.
  • Sprinkle with salt, to taste.
  • Serve in a small ceramic bowl.

FAROFA



Farofa image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, side dish

Time 30m

Yield 24 to 32 servings

Number Of Ingredients 5

1 pound butter
5 cups finely sliced onions
16 sweet, firm, ripe bananas
4 cups manioc flour, (see note)
Salt to taste, if desired

Steps:

  • Heat six tablespoons of the butter in a large skillet and add the onions. Cook, stirring, until wilted. Continue cooking, stirring often, until they start to turn golden.
  • Peel the bananas and cut them on the bias into one-half-inch slices. Heat 10 tablespoons of butter in a saucepan and add the bananas. Cook, stirring gently on occasion, until they start to turn golden.
  • Add the manioc flour and stir gently to blend the bananas and flour. Add the onions and stir gently to blend. Cook, stirring occasionally, about 10 minutes or until manioc flour loses its raw taste.
  • Add the remaining 12 tablespoons of butter and salt, and stir gently until butter is blended.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 281 milligrams, Sugar 9 grams, TransFat 1 gram

FAROFA



FAROFA image

Categories     Pork     Side

Yield 8 portions 2 TBL each

Number Of Ingredients 9

1 lb toasted manioc flour (farinha de mandioca torrada)
1 onion
green olives
finely chopped bacon
chopped parsley
raisins
sweet corn
2 tbs vegetable oil
1 tsp salt

Steps:

  • Stirr fry the finely chopped onion, salt and bacon over the oil, add the olives, sweet corn and raisins to cook them slightly. Slowly pour the manioc flour while mixing over low heat. Add parsley at last. Hint: Use your imagination to increment the farofa. If you do not have access to the toasted manioc flour, you can adapt the recipe using unseasoned bread crumb that you prepare yourself. Just grind in the blender pieces of dry french bread until fine. Use the crumb to replace the manioc flour. Serve moderate portions of farofa as a side dish with meat or feijoada. It is served usually 2 or 3 tbs of the mixture on the side.

CARROT FAROFA



Carrot Farofa image

A traditional Brazilian dish with a twist.

Provided by Patricia Scarpin

Categories     Side Dish     Vegetables     Carrots

Time 24m

Yield 2

Number Of Ingredients 7

1 ½ tablespoons olive oil
½ small onion, chopped
1 large carrot, coarsely shredded
5 tablespoons pitted and chopped olives
1 tablespoon chopped fresh parsley
1 cup manioc (cassava) flour
1 pinch salt and cracked black pepper to taste

Steps:

  • Heat olive oil in a saucepan over medium-high heat. Add onion; cook and stir until pale golden, about 5 minutes. Add carrot; cook for 1 minute. Stir in olives and parsley. Add manioc flour; cook and stir until lightly toasted, 3 to 4 minutes. Season with salt and pepper.

Nutrition Facts : Calories 601.5 calories, Carbohydrate 82.4 g, Fat 29.3 g, Fiber 3.7 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 1268.2 mg, Sugar 2.5 g

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your Farofa. Use fresh, flavorful ingredients whenever possible.
  • Toast the nuts and grains: Toasting the nuts and grains before adding them to the Farofa will enhance their flavor and give the dish a more complex texture.
  • Use a variety of seasonings: Farofa is a versatile dish that can be seasoned in a variety of ways. Experiment with different herbs, spices, and citrus zest to find a flavor combination that you enjoy.
  • Don't overcook the Farofa: Farofa should be cooked just until the grains are golden brown and toasted. Overcooking will make the Farofa dry and bland.
  • Serve Farofa immediately: Farofa is best served immediately after it is made. This will ensure that the dish is crispy and flavorful.

Conclusion:

Farofa is a delicious and versatile Brazilian dish that can be served as a side dish, a main course, or even a snack. With its many variations, there is sure to be a Farofa recipe that everyone will enjoy. So next time you're looking for something new and exciting to cook, give Farofa a try!

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