Farofa Food

FAROFA - TOASTED CASSAVA FLOUR RECIPE

Steps:

• add the bacon to a cold skillet, and heat up over medium heat
• when the fat from the bacon begins to melt, add 1 tbsp of butter
• when the bacon begins to fry, add the second tbsp of butter
• add the onions and sautee until transparent, about 2 mins
• add the garlic and fry until golden
• add the yuca flour and season with salt and pepper to taste
• let it toast, stirring gently and constantly to avoid burning, about 2 mins

FAROFA

Steps:

• Heat six tablespoons of the butter in a large skillet and add the onions. Cook, stirring, until wilted. Continue cooking, stirring often, until they start to turn golden.
• Peel the bananas and cut them on the bias into one-half-inch slices. Heat 10 tablespoons of butter in a saucepan and add the bananas. Cook, stirring gently on occasion, until they start to turn golden.
• Add the manioc flour and stir gently to blend the bananas and flour. Add the onions and stir gently to blend. Cook, stirring occasionally, about 10 minutes or until manioc flour loses its raw taste.
• Add the remaining 12 tablespoons of butter and salt, and stir gently until butter is blended.

FAROFA(TOASTED MANIOC MEAL)

Steps:

• Melt the butter in a heavy skillet.
• Add manioc meal and cook over low heat stirring constantly until golden.
• Sprinkle with salt, to taste.
• Serve in a small ceramic bowl.

FAROFA

Steps:

• Melt butter in large skillet on medium-high heat.
• Add flour; cook 5 min. or until golden brown, stirring frequently.

BANANA FAROFA

Steps:

• In a large skillet, saute the bananas in the oil until they turn golden. Set aside.
• In the same oil, saute the onions until they are translucent. Add the bananas back into the the pan.
• Reduce heat to medium low and gently add the wheat germ to the mixture. Cook until wheat germ is lightly brown. If the mixture is noticeably dry, add a small amount of oil.
• Serve hot.

FAROFA

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.

FAROFA

Steps:

• Cook bacon in a large skillet over medium-high heat until golden brown, about 6 minutes. Meanwhile, sprinkle salt on garlic and smash it into a paste with the side of a knife blade. Stir garlic into bacon and cook until garlic is golden brown, about 2 minutes.
• Lower heat and add manioc flour, stirring constantly with a flat spatula until flour is toasted to a golden color, about 4 minutes (be sure to constantly fold in flour on the bottom of pan; it toasts quickly). Immediately transfer to a bowl. Serve hot or at room temperature.