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Rainbow Manioc / Farofa |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Rainbow Manioc / Farofa recipe on the web!!BRAZIL Farofa is one of the world’s most unusual accompaniments to barbecue, although little known outside its native Brazil. In its simplest form, it looks somewhat like sautéed bread crumbs, but the flavor is nutty, earthy, and buttery-much more complex. The texture is delectably gritty. Farofa (accent on the second syllable) is made from ground dried manioc (also known as cassava), the starchy tuber that gives us tapioca. A simple farofa is made by sautéing manioc flour in butter or oil with a little onion or garlic for flavor. A more elaborate farofa, like this one, is garnished with a rainbow-colored array of dried fruits, vegetables, and scrambled eggs. Manioc flour can be found at Brazilian and Portuguese grocery stores and gourmet shops. Matzo meal could be used as a substitute, but the flavor wouldn’t be quite the same. _ tbs butter, unsalted _ tbs olive oil _ onion, large, finely chopped _ clove garlic, minced _ red bell pepper, medium, stemmed, seeded, and cut into 1/2-inch diamonds _ green bell pepper, medium, stemmed, seeded and cut into 1/2-inch diamonds _ yellow pepper, bell, , medium, stemmed, seeded, and cut into 1/2-inch diamonds ___ c raisins or dried currants ___ c pitted prunes, diced _ c flour, manioc _ eggs, large, beaten Salt and freshly ground black pepper, to taste 1. Heat the butter and 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the onion and garlic and sauté until soft but not brown, about 4 minutes. Add the bell peppers, raisins, and prunes and sauté until the peppers have softened slightly, about 4 minutes. 2. Add the manioc flour and sauté, stirring frequently, until golden brown, 6 minutes. Push the mixture to the sides of the pan. 3. Add the remaining 2 tablespoons oil to the center of the skillet and heat well. Pour the eggs into the skillet and cook, stirring vigorously with a wooden spoon, until scrambled. Stir the scrambled eggs into the manioc mixture and cook until thoroughly heated, 2 to 4 minutes more. Season with salt and pepper, transfer to a platter, and serve. Serves 6 to 8 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Quick-Cook Basmati Rice Persian-Style Steamed Rice Persian Rice With a Golden Crust / Chelow Persian Rice With Cranberries Jasmine Rice Balinese Yellow Rice / Nasi Kuning Japanese Steamed Rice Grilled Rice Cakes Bahamian Peas and Rice Crazy Rice / Arroz Loco Grilled Polenta Grilled Grits Rainbow Manioc / Farofa Quick And Smoky Baked Beans Indian "Baked Beans" / Dal Bukhara Brazilian Black Beans With Bacon / Tutu Mineira Grilled Yorkshire Pudding |
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