Farofa, a toasted flour side dish, is common in Brazil and no churrasco, or barbecue, is complete without it. The key ingredient is cassava flour, an iconic ingredient in Brazilian cooking.
- 100 g butter
- 250 g bacon, diced
- 2 onions, diced
- 500 g cassava flour (see Note)
- pinch of dried oregano
- pinch of salt
- pinch of pepper
- ½ green capsicum, diced
- ½ red capsicum, diced
- 2 spring onions, finely sliced
- 3 eggs, lightly beaten
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Melt butter in a large saucepan over medium heat. Add onion and bacon and cook for 5 minutes or until browned. Sprinkle over the flour and season with oregano, salt and pepper. Add capsicum and spring onion.
In another saucepan over low heat, cook eggs for 1 minute, stirring to scramble. Add to flour mixture. Serve.
• Cassava is a native South American plant. Cassava flour is available at speciality grocers or online.