Delicious and versatile, farofa is a typical Brazilian preparation that allows the use of a huge variety of ingredients. Some people like it just with an egg, others with banana, or with raisins…We selected 7 versions of farofa for you to try at home:
CLASSIC FAROFA,
SEASONED MANIOC FLOUR
(Farofa clássica)
6 servings | 10 minutes | Easy
- 5 tablespoons unsalted butter
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 2 cups flaked manioc flour
- Salt and ground pepper to taste
Melt the butter and stir-fry onion and garlic, until soft and lightly golden. Add manioc flour and stir well. Season with salt and ground pepper.
PUPUNHA’S FAROFA
- Ingredients
- 500 g yellow corn flour
- 250 g thin strips of pupunha hearts of palm
- 80 g onion julienne
- 100 g butter
- Salt and pepper
Directions
In a big pan, stir fry the onions in butter, add the pupunha strips and when it is cooked add salt, pepper and the corn flour. Low the heat, stir it constantly, being careful not to burn the flour. Adjust the seasoning and serve it hot.
NUTS FAROFA
Ingredients
- 100 g sliced Brazil nuts
- 100 g grounded cashew nuts
- 100 g chopped baru nuts
- 100 g chopped peanuts
- 80 g onions in brunoise
- 20 g chopped garlic
- 250 g white corn flour
- 100 g butter
- 50 ml extra virgin olive oil
- Salt and pepper
Directions
In a hot frying pan, add the butter and the olive oil. When it is hot, add the onions and the garlic, all the nuts and then turn down the heat to add the corn flour, stirring until it is crunchy. Season with salt and pepper.
PALM OIL FAROFA
(Farofa de dendê)
6 servings | 10 minutes | Easy
- 4 tablespoons dende oil
- ½ onion, chopped
- 1 clove of garlic, chopped
- 2 cups fine manioc flour
- Salt to taste
Heat the dende oil and stir-fry onion and garlic, until soft. Add the manioc flour and mix very well. Season with salt and serve.
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