FAROFA
Dev. Michelli Knauer
Provided by Martha Stewart
Number Of Ingredients 4
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.
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Amin Ansari
[email protected]This farofa was just okay. It wasn't bad, but it wasn't great either. I think I would have liked it better if I had used a different type of flour.
Emmanuel David
[email protected]The farofa was good, but it wasn't anything special. I think I would have preferred a different recipe.
Ifada Emmanuel
[email protected]The farofa was a bit too dry for my liking. I think I would have liked it better if I had added a bit more butter.
AFREEN KANWAL
[email protected]This farofa was a bit bland for my taste. I think I would have liked it better if I had added some more salt and pepper.
Stephany Rivera
[email protected]I love this farofa recipe! It's so versatile and can be served with a variety of dishes. I've made it with chicken, fish, and even vegetables. It's always a hit.
Raul Marrero
[email protected]This farofa was easy to make and very tasty. I used a combination of bacon and sausage, and added some chopped green onions. It was a great side dish for my chicken dinner.
Nawaraj Khadka
[email protected]I followed the recipe exactly and the farofa turned out perfectly. It was crispy and flavorful, and the perfect side dish to my grilled fish. I will definitely be making this again.
Aabaha Pess
[email protected]This farofa was a great success! I made it for a party and it was a big hit. Everyone loved the unique and delicious flavor. The farofa was easy to make and didn't take too much time. I will definitely be making it again.
Nebiyu Henok
[email protected]I've tried many farofa recipes, but this one is by far the best. The instructions were clear and easy to follow, and the dish turned out perfectly. The farofa was light and fluffy, with a delicious crispy texture. I served it with grilled chicken and
sujata Dahal
[email protected]This farofa recipe was an absolute delight! The combination of flavors and textures was simply divine. The toasted cassava flour had a wonderful nutty flavor, and the combination of bacon, sausage, and eggs added a savory richness. I also loved the a