Farofa

Name: Farofa
Total time: 30 min
Yield: 24 to 32 servings
Cuisine: brazilian
Ingredients: 1 pound butter; 5 cups finely sliced onions; 16 sweet, firm, ripe bananas; 4 cups manioc flour, (see note); Salt to taste, if desired

By Craig Claiborne and Pierre Franey

Total Time: About 30 minutes
Rating: 5(5)
Comments: Read comments

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Ingredients

Yield:24 to 32 servings

1pound butter
5cups finely sliced onions
16sweet, firm, ripe bananas
4cups manioc flour, (see note)
Salt to taste, if desired

Ingredient Substitution Guide

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Preparation

Step 1
Heat six tablespoons of the butter in a large skillet and add the onions. Cook, stirring, until wilted. Continue cooking, stirring often, until they start to turn golden.
Step 2
Peel the bananas and cut them on the bias into one-half-inch slices. Heat 10 tablespoons of butter in a saucepan and add the bananas. Cook, stirring gently on occasion, until they start to turn golden.
Step 3
Add the manioc flour and stir gently to blend the bananas and flour. Add the onions and stir gently to blend. Cook, stirring occasionally, about 10 minutes or until manioc flour loses its raw taste.
Step 4
Add the remaining 12 tablespoons of butter and salt, and stir gently until butter is blended.

Tip

Manioc flour is a staple in Brazilian cookery. It is made from the ground root of the manioc plant. It is available in New York City at Portuguese American Delicatessen, ll2 Greenwich Avenue.