Golden Farofa

Name: Golden Farofa (Farofa amarela)
Yield: Serves 6
Cuisine: Brazilian
Ingredients: 1 egg, hard-boiled and sliced, and fresh coriander (cilantro), if you wish, to garnish; salt; 500 g/1¼ lb/5 cups untoasted cassava flour; 115 g/4 oz/½ cup butter; 30 ml/2 tbsp palm oil (dendê); 30 ml/2 tbsp vegetable oil; 1 onion, finely chopped

Farofa amarela

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

This version of farofa is particularly well suited for fish dishes, especially if they are served with plenty of sauce. The farofa adds some crunch to the usual soft textures of fish, and then gradually absorbs the sauce. The rich nutty scent and deep yellow colour of the palm oil is a trademark of Afro-Brazilian cooking.

Ingredients

30 ml/2 tbsp vegetable oil
1 onion, finely chopped

Americas
Brazil
Side dish
Vegetarian
Gluten-free

Method

1 Heat the vegetable oil in a frying pan or a wok over a medium heat. Add the onion and fry for 7-8 minutes, until it is soft and translucent.

2 Add the butter to the pan and let it melt, then add the palm oil and mix together.