TOASTED MANIOC FLOUR WITH EGGS AND SCALLIONS (FAROFA DE OVO E CEBOLINHA)
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
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.
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Chandan Sahani
[email protected]This farofa is a delicious and easy-to-make side dish. I highly recommend it.
Zulfiqar Ali
[email protected]I made this farofa for my family and they loved it! It's a great recipe for a weeknight meal.
Makhulumo Talent
[email protected]This farofa is a great way to use up leftover eggs.
Phelisa Ngxatu
[email protected]I added some chopped bacon to the farofa. It was a great addition!
Afghan Raees
[email protected]I'm not a fan of scallions, so I omitted them from the recipe. The farofa was still very good.
Winnie Kabura
[email protected]This farofa is a delicious and healthy snack. It's also a great way to use up leftover manioc flour.
Brian Neas
[email protected]I love how easy this farofa is to make. It's a great last-minute side dish.
Brian England
[email protected]This farofa is a great way to add some extra flavor and texture to your favorite dishes.
Nadeem Stylish
[email protected]I'm not a big fan of manioc flour, but I thought I'd give this recipe a try. I was pleasantly surprised! The flavor is very good and the texture is nice and crispy.
Lado Kakauridze
[email protected]This farofa is a delicious and versatile dish. I highly recommend it.
Samir Gadi
[email protected]I've made this farofa several times now and it always turns out great. It's a staple in my kitchen.
Yair Cohen
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a healthy and affordable dish.
Mobarshir Miah
[email protected]I made this farofa for a potluck and it was a hit! Everyone loved it.
Itx Dua
[email protected]This dish is very easy to make. It only takes a few minutes to prepare and cook.
MD Sahhin
[email protected]The eggs and scallions add a nice touch of flavor and texture to the farofa. They also help to bind the ingredients together.
Mustafiju Rhoman
[email protected]I love the flavor of toasted manioc flour. It's nutty and earthy, with a slightly sweet aftertaste.
TiTanic Gamer's
[email protected]This farofa recipe is a great way to use up leftover manioc flour. It's also a very versatile dish that can be served as a side dish, a snack, or even a main course.