- Farofa
Farofa is a dish of wildly varying flavors consumed in
South America , most especially in Brazil. It can be found commercially produced and packaged in most South American markets but is often prepared at home based on family recipes. The key ingredient of all Farofas is either toasted manioc (also known asmandioca , macaxeira, macaxera,cassava , yuca, ortapioca ) flour ormaize flour ("farinha de milho") . Most recipes will also contain varying amounts ofsalt ,smoked meat , andspice s. The consistency of the mixture also 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 the hearty stews.In
Brazil , where farofa is particularly popular, typical recipes call for raw manioc flour to be toasted withbutter ,salt , andbacon , until golden brown. Also in Brazil, farofa is also used to stuffpoultry and other dishes, usually containingraisin , nuts and/or finely chopped sweet fruit likeapple andbanana .Farofa is served alongside the main course and can either be sprinkled on by individual diners to their taste before eating, or eaten as an accompaniment in its own right, as
rice is often consumed.See also
*
List of Brazilian dishes
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