Banana Farofa Recipes

TOASTED MANIOC FLOUR WITH EGGS AND SCALLIONS (FAROFA DE OVO E CEBOLINHA)

Steps:

• Melt the butter in a medium saucepan over low heat. Add the manioc flour and toast it to a light golden color, stirring often, 8 to 10 minutes. Make sure to stir constantly, otherwise the flour will burn. Set aside.
• In a nonstick skillet, warm the olive oil over medium heat, and cook the scallions until they just start to soften. Save a few slices of scallion for garnish.
• Whisk the eggs in a small bowl and season with salt and pepper. Pour the eggs into the scallions and scramble them lightly, being careful not to overcook them. Add the toasted manioc flour and stir everything together. Season with salt and pepper.
• Pour into a serving dish and garnish with the reserved scallions.

FAROFA RECIPE

Steps:

• Heat the fat: Heat a large nonstick skillet over medium-high heat. Add the bacon and let it cook for about 3-5 minutes, or until it starts to brown. For a vegetarian farofa, skip the bacon and sauté the vegetables in oil and/or butter (use double of the fat amount called for in the recipe) and follow the rest of the recipe.
• Sauté the vegetables: Reduce heat to medium and add the onion, bell peppers, and carrot. Cook until onion softens (about 3-5 minutes), stirring every now and then. Add butter and let it melt.
• Add the white yuca/cassava flour: Add the cassava flour, stirring well until toasted and combined with bacon and vegetables. Season with salt and pepper to taste (and cumin if desired).
• Toast the flour: Reduce the heat to medium-low and let it toast for 1-2 minutes, stirring often to toast evenly. Stir in the eggs and parsley. Serve warm.

FAROFA

Steps:

• 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.
• 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.
• 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.
• Add the remaining 12 tablespoons of butter and salt, and stir gently until butter is blended.

FAROFA - TOASTED CASSAVA FLOUR RECIPE

Steps:

• add the bacon to a cold skillet, and heat up over medium heat
• when the fat from the bacon begins to melt, add 1 tbsp of butter
• when the bacon begins to fry, add the second tbsp of butter
• add the onions and sautee until transparent, about 2 mins
• add the garlic and fry until golden
• add the yuca flour and season with salt and pepper to taste
• let it toast, stirring gently and constantly to avoid burning, about 2 mins

BANANA FAROFA

Steps:

• In a large skillet, saute the bananas in the oil until they turn golden. Set aside.
• In the same oil, saute the onions until they are translucent. Add the bananas back into the the pan.
• Reduce heat to medium low and gently add the wheat germ to the mixture. Cook until wheat germ is lightly brown. If the mixture is noticeably dry, add a small amount of oil.
• Serve hot.

BRAZILIAN FAROFA: TOASTED CASSAVA FLOUR

Steps:

• Gather the ingredients.
• Melt the butter and palm oil in a skillet over medium-low heat.
• Add the onions and cook until very soft and golden, about 10 minutes.
• Stir in the manioc flour and cook, stirring, for 3 to 4 more minutes until well mixed and evenly toasted and lightly browned.
• Season with salt and pepper to taste.
• Stir in optional black olives and/or hard-boiled eggs if desired.
• Serve and enjoy!