Farofa (Brazilian Portuguese: [fa'ɾɔfɐ]) is a type of meal made from toasted cassava. It is eaten mainly in Brazil. It can be found commercially produced and packaged but can also be prepared at home based on family recipes. Most recipes will also contain varying amounts of salt, smoked meat, and spices. The consistency of the mixture ranges from large grains the size of cracked bulgur wheat or couscous down to a table-salt-sized powder. Most farofas have a very smoky and slightly salty taste, by and large used to accentuate the taste of meat, particularly barbecued meat and hearty stews.
In Brazil, where farofa is particularly popular, typical recipes call for raw cassava flour to be toasted with abundant butter, vegetable oil or olive oil, salt, bacon, onions, garlic, sausage, olives until golden brown. It is sometimes served as an accompaniment to Brazilian feijoada and Brazilian barbecue. In Brazil, farofa is also used in a stuffing for poultry and other dishes, usually containing raisins, nuts, and/or finely chopped...
Alexandre Oliva
All GNU social JP content and data are available under the