Rainbow Manioc / Farofa

Serves: 6
Total Calories: 306


2 tablespoons butter, unsalted
4 tablespoons olive oil
1 onion, large, finely chopped
2 cloves garlic, minced
1 red bell pepper, medium, stemmed, seeded, and cut into 1/2-inch diamonds
1 green bell pepper, medium, stemmed, seeded and cut into 1/2-inch diamonds
1 yellow pepper, bell, , medium, stemmed, seeded, and cut into 1/2-inch diamonds
1/3 cup raisins or dried currants
1/3 cup pitted prune, diced
2 cups flour, manioc
2 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

Nutritional Facts:

Serves: 6
Total Calories: 306
Calories from Fat: 122

This Rainbow Manioc / Farofa recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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