Farofa Especial

Name: Farofa Especial
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6 servings
Ingredients: 1 tablespoon coconut oil (alternatively you can use olive oil); 2 fennel bulbs (sliced); 0.5 cup parsley (chopped); 1 cup dried tomatoes (soaked in olive oil and diced); 0.5 cup black olives (pitted and finely chopped); 0.5 cup green olives (pitted and finely chopped); 1 teaspoon salt (or to taste); 3 cups tapioca flour granules; 1 teaspoon cumin powder; 1 teaspoon rose pepper powder; 0.5 cup grated coconut; 1 tablespoon lemon juice

Por Dada Shivananda·Principiante

What is Farofa? Farofa is a traditional Brazilian side dish, often served with rice and beans. It is made from cassava flour, obtained by grinding the root of the mandioca plant. Farofa comes either in coarsely powdered form or as raw ground flour. It is also commonly used in Asia for making steamed sweet desserts. In Latin America and Asia, this plant is known as mandioca or yuka, and in English-speaking Asia as tapioca.

For this Farofa Especial recipe, we use lightly toasted tapioca farofa granules mixed with vegetables and grated coconut. This Portuguese-style "Especial" Farofa offers a healthy, tasty twist on the classic variant. Mildly spicy, crumbly, and toasty, this dish is easy to make and sure to impress friends and family. For a sweeter variant—traditional in Rio de Janeiro—try banana farofa.

A traditional Brazilian side dish made with toasted tapioca flour, mixed vegetables, and grated coconut—perfectly seasoned with cumin and rose pepper.

Preparación15 min

Cocción8 min

Tiempo Total23 min

Porciones

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