TOASTED MANIOC FLOUR WITH EGGS AND SCALLIONS (FAROFA DE OVO E CEBOLINHA)
Farofa is the term for a side dish using toasted farinha de mandioca-in English, manioc flour, which is a dried flour similar in looks and texture to breadcrumbs, made from yucca. The making of farofa as a dish couldn't be easier. It is plain manioc flour toasted in butter. A few of the classic farofa dishes include eggs and scallions, eggs and bacon, banana, bell peppers, and dendê oil, green beans and carrots, peas and corn, and so on and so forth. Farofa can be extremely dry, since the manioc flour immediately sucks up all the juices from anything it encounters, especially when it's served plain. The trick to making a moist farofa is to use a small amount of manioc flour in proportion to the other components, turning a side dish into a savory accompaniment that is so tempting, you may even forget there is a main course.
Provided by Leticia Moreinos Schwartz
Categories Egg Side Kid-Friendly Quick & Easy Butter Green Onion/Scallion Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Melt the butter in a medium saucepan over low heat. Add the manioc flour and toast it to a light golden color, stirring often, 8 to 10 minutes. Make sure to stir constantly, otherwise the flour will burn. Set aside.
- In a nonstick skillet, warm the olive oil over medium heat, and cook the scallions until they just start to soften. Save a few slices of scallion for garnish.
- Whisk the eggs in a small bowl and season with salt and pepper. Pour the eggs into the scallions and scramble them lightly, being careful not to overcook them. Add the toasted manioc flour and stir everything together. Season with salt and pepper.
- Pour into a serving dish and garnish with the reserved scallions.
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Noman FF
[email protected]This farofa recipe is a keeper! It's easy to make, delicious, and versatile. I'll definitely be making it again and again.
Bongiwe Mtshali
[email protected]I love that this recipe uses simple ingredients that I always have on hand. It's a great way to make a quick and easy side dish.
Susan Highfield
[email protected]This farofa recipe is a great way to add some extra flavor and texture to your meals. It's easy to make and can be served with a variety of dishes.
Farooq Rana
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of manioc flour. However, I was pleasantly surprised by how delicious it was. The farofa was light and fluffy, with a nutty flavor that I really enjoyed.
Mr Tee
[email protected]I'm always looking for new and exciting side dishes, and this farofa definitely fits the bill. It's unique, flavorful, and easy to make. I'll definitely be making it again.
Dan Herrick
[email protected]This farofa is so flavorful and versatile. I've served it with grilled chicken, fish, and even vegetables. It's always a hit!
Brinder Dugala
[email protected]I love the crispy texture of this farofa. It's the perfect side dish for a hearty meal.
Dildar
[email protected]This recipe is a great way to use up leftover manioc flour. I had some leftover from making pão de queijo and it worked perfectly in this dish.
Larissa Mancias
[email protected]I'm not a fan of scallions, so I omitted them from the recipe. The farofa was still delicious, but I think it would have been even better with the scallions.
Md Tuhin
[email protected]This farofa recipe is a staple in my kitchen. It's so versatile and can be served with a variety of main courses. I also love that it's a great way to use up leftover rice.
Shovo
[email protected]+1 for this recipe. I was looking for a side dish to serve with my next BBQ and this farofa looks perfect!
islam houili
[email protected]I followed the recipe exactly and the farofa turned out perfectly. It was crispy and flavorful, and the eggs and scallions added a nice touch of richness and freshness.
Cliff Wafula
[email protected]I'm not a big fan of manioc flour, but I was pleasantly surprised by this recipe. The farofa was light and fluffy, with a nice nutty flavor.
lyne tifah
[email protected]This recipe was a hit at my last dinner party. The farofa was the perfect accompaniment to the main course, and everyone raved about its flavor and texture.
Saeed Mirwani
[email protected]I'm always looking for new and easy side dishes, and this farofa definitely fits the bill. It's quick to make and uses simple ingredients, but it's packed with flavor. I especially love the crispy texture of the manioc flour.
Mr Bangladesh
[email protected]This farofa recipe is amazing! It's so easy to make, and the results are delicious. The toasted manioc flour gives the dish a nutty flavor and crispy texture, while the eggs and scallions add richness and freshness. I served it with grilled chicken a