Farofa
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Farofa (Brazilian Portuguese: 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,
, giving it a stronger taste and a rich yellow coloring.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. Besides cassava, corn meal is also used for farofa making.
In West Africa, a variant of cassava flour known as garri is used in various dishes.
See also
References
- ^ a b Zeldes, Leah A. (February 3, 2010). "Eat this! Hearty Brazilian feijoada, just in time for Carnival!". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on February 12, 2010. Retrieved February 5, 2010.