In this recipe we symbolize the farofa as a Brazilian preparation, although it is really a garrison widespread throughout central South America, also in Paraguay, Bolivia even in Peru and Ecuador.
In short, the farofa is a unrefined cassava flourthat is, like yucca, which is used as a garnish for many different dishes, it is even used in feijoada, the national dish of Brazil.
From then on, the most common thing about farofa is to see it accompany meats such as picanha, or different types of rodizios. It is also very common to serve as a company for roasts and famous espetinhos Brazilians.
In other parts of Latin America it is also consumed with chili peppers and also within Brazilian gastronomy it has a a certain role in the moquecas.
Melt the butter in a saucepan over medium high heat. As soon as it melts, add the finely chopped garlic. let cook 5 seconds and add the onion, which can be cut brunoise or fine julienne.
Let cook over medium-low heat, until browned and add the farofa and cook the whole over medium-high heat, stirring constantly until the flour browns, about 15-20 minutes.
Yoki, Farofa Traditional, Cassava, 2 x 500g, Cassava Flour from Brazil
How to use the Brazilian farofa
The recipe that we bring you today is the base of the lighthouse which can then be used to cook different meats such as bacon, sausage or chorizo, taking advantage of the fat it releases to integrate with the farofa. Saving the distances, the farofa can resemble the migas, the gachamigas and even the porridge. They also bear a certain resemblance to Italian corn polenta.
In DAP | Cassava: properties and benefits of the tuber (and how to use the ingredient in the kitchen)
In DAP | The nine best recipes of Brazilian gastronomy