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Golden Brown Brazilian Farofa Recipe

Tags:
Farofa Brazil Cuisine Food Cooking Cook Chefs Nando Cuca Brazuca Brazilian
nandocuca
  • Affiliate Submitter:
    nandocuca
  • International International
  • Comments: 0
  • Views: 145
  • Added: 23-Nov-06

Another great Afro-Brazilian dish. Farofa is toasted casava flower fried in butter with a variety of other ingredients. It's a wonderful accompaniment to other Brazilian dishes. Yellow Farofa is mixed with Dende (Palm Oil) which gives its great colour and adds to the nutty taste. Ideal for eating with fish dishes.

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Comments on

Golden Brown Brazilian Farofa Recipe

5 Comments | Add Comment
  • though i'm ...

    though i'm brazilian, only now i've learned how to cook a farofa... and in english! hahah

    anyway, congratulations on the video!

    By allanrobles [Affiliate User] 1221359253 Reply Spam Moderate Up Moderate Down
  • Yes. That's pretty ...

    Yes. That's pretty spot on. But I must confess I never really measured it. Plus different people like different textures. My wife likes more flour than anything. I like more bits and less flour.

    By nandocuca [Affiliate User] 1218674285 Reply Spam Moderate Up Moderate Down
  • A very simple dish, ...

    A very simple dish, though it would be nice to have some more exact measurements... it looks like maybe:
    * 1/4 cup butter
    * 1/2 white onion, chopped
    * 1 1/2 Tbsp Dende oil
    * 2-2 1/2 cups casava flour
    * Pinch of salt to taste

    Is this close at all?

    By embrezar [Affiliate User] 1218057963 Reply Spam Moderate Up Moderate Down
  • eat it by the tons, ...

    eat it by the tons, no issues

    By WTFRUDUMB [Affiliate User] 1207964536 Reply Spam Moderate Up Moderate Down
  • i know cassava ...

    i know cassava flour as manioc flour but i know that manioc contains trace amounts cyanide so does that mean you should only eat it in sparingly small amounts or do brazilians eat as much as they want?

    By supaho1989 [Affiliate User] 1207000306 Reply Spam Moderate Up Moderate Down
5 Comments | Add Comment
 
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