WHAT? Flour power. "The farofa is an acquired taste that, once actually acquired, is difficult to give up," according to the website of the Brazilian Embassy in London. They've definitely acquired it in Brazil, where the fried manioc (cassava or yuca) flour can be found on tables across the country. It can be fried in butter, pork fat, or oil, and cooked with onions, raisins, sausage, bacon, bananas, olives, eggs, or cabbage (among hundreds of other options that depend on the cook's creativity). It's eaten hot or at room temperature, and its addictive crunchy yet starchy texture, as well as its sauce-soaking quality, make it an essential topping for a variety of dishes, including the nationally acclaimed feijoada.
WHERE? Adam Schop's Beard House dinner
WHEN? January 14, 2011
HOW? Seared Foie Gras and Foie Gras Mousse Terrine with Coconut, Farofa, and Dates
WHAT? Flour power. "The farofa is an acquired taste that, once actually acquired, is difficult to give up," according to the website of the Brazilian Embassy in London. They've definitely acquired it in Brazil, where the fried manioc (cassava or yuca) flour can be found on tables across the country. It can be fried in butter, pork fat, or oil, and cooked with onions, raisins, sausage, bacon, bananas, olives, eggs, or cabbage (among hundreds of other options that depend on the cook's creativity). It's eaten hot or at room temperature, and its addictive crunchy yet starchy texture, as well as its sauce-soaking quality, make it an essential topping for a variety of dishes, including the nationally acclaimed feijoada.
WHERE? Adam Schop's Beard House dinner
WHEN? January 14, 2011
HOW? Seared Foie Gras and Foie Gras Mousse Terrine with Coconut, Farofa, and Dates
