This savoury recipe (starring plantain, though you could use any type of banana) is a variation of the typical farofa, also made with toasted cassava flour.
- 3 plantains or bananas
- oil, for frying
- 2 tbsp butter
- 1 onion, finely chopped
- pinch of sugar
- 250 g cassava flour
- salt, to taste
- chopped spring onion, to serve
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.
Peel and slice plantains. Heat a little oil in a medium saucepan over medium. Cook plaintain for 2 minutes or until golden brown. Set aside.
Wipe saucepan clean with paper towel. Add butter. Cook onion for 3-5 minutes or until soft. Add fried plantain and sugar. Gradually sprinkle over the cassava flour, stirring constantly. Season with salt to taste. Continue cooking and stirring for 3 minutes or until crumbs come together. Cool. Scatter with spring onion. Serve at room temperature.
• Cassava is a native South American plant. Cassava flour is available at speciality grocers or online.