FAROFA
Manioc flour can be found in Brazilian stores. It resembles a light bread crumb, but do not confuse it with tapioca flour or starch. Once toasted in fat - here, bacon, but other kinds may be used - the manioc flour can serve as a crisp topping to the feijoada, or served alongside to soak up the juices.
Provided by Francis Lam
Categories side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Mash the garlic and a few pinches of salt with the side of your knife until pasty. Place bacon in large skillet over medium heat, and let it cook, stirring, for 5 minutes, or until fully rendered and lightly browned. Add a splash of vegetable oil if there isn't enough fat to generously coat the pan.
- Turn heat down to medium-low, and cook garlic until very aromatic. Add manioc flour, and cook, stirring and shaking the pan continuously, until it's a shade toastier and a little crunchy, 6 to 8 minutes. Turn off heat, and stir in butter. Add salt to taste. Let guests sprinkle or pile it onto their plates, to their taste.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 113 milligrams, Sugar 0 grams, TransFat 0 grams
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