Tapioca Farofa Special

This Vegan Farofa Especial goes well with Feijoada, a black bean stew. Slightly buttery, quite toasty, and slightly crunchy, the Farofa adds a beautiful element to the meal as a side dish. For this recipe, the traditional method involves grinding the Tapioca root into a coarse flour known as Mandioca or Mandioc flour.

Feijoada and banana farofa are delicious mixes commonly served in Rio de Janeiro. In Brasil, you can customize farofa with any ingredient of choice.

There are many ways to make Farofa, and different types of Tapioca flour can be used. In Brazil, white or roasted mandioca flour is available – the roasted version has a nuttier taste while the untoasted is milder. You can choose according to your preference. Farofa is also sometimes made with maize semolina, and many cultures worldwide use wheat or corn semolina to create a vegetable relish.

Tapioca flour/manioc starch is usually used to make delicious “Pães de Queijo” (Brazilian cheese rolls or balls)! One popular brand is Yoki, which is featured in this recipe. Alternatively, you can use corn or wheat semolina as a substitute for the Brazilian manioc version.

This Easter Farofa recipe is prepared with white mandioc flour and toasted with coconut butter, poppy seeds, and sesame seeds. Look for coarse manioc/yucca flour (Farinha de mandioca) when making this dish. Farofa especial is an easy and fun recipe to create with a variety of colorful vegetables. Read on to learn how to make Farofa!

There’s also a great Banana Farofa recipe available on this site.

Print Recipe

Farofa Especial

Mains – Dadai Fusion Recipes

Serves: 8

Prep Time: 20 minutes – Cooking Time: 20 minutes – Total Time: 40 minutes

Tapioca is a perfect food for Upavasa / Vrata. It is easy to digest and serves as a great energy source, filled with carbohydrates, protein, and essential nutrients. It is also rich in calcium and vitamin K, which are vital for bone health. Additionally, tapioca is gluten-free, making it an excellent choice for digestion.

Ingredients

• 4 cups farofa flour
• 2 cups broccoli florets
• 1/2 cup capers
• 1/2 cup raisins
• 1 cup black olives, sliced
• 1 cup green olives, sliced
• 1 cup red bell pepper, diced
• 2 tablespoon olive oil
• A dash of salt
• A dash of pepper

Instructions

1

Heat olive oil in a wok or wide pan over medium heat until hot but not smoky; add the capers and sauté for one minute.

2

Add the raisins and sauté for one minute.

3

Add the black and green olives and sauté.

4

Stir in the broccoli florets and sauté for about five minutes or until the broccoli is cooked.

5

Add the red bell pepper and sauté for two minutes.

6

Once you see some liquid forming in the wok, add the farofa flour.

7

Gently fold the ingredients together with a spatula until everything is loosely combined.

Nutrition

• 400.0 Calories
• 65.4g Carbohydrates
• 0.0mg Cholesterol
• 15.5g Fat
• 3.3g Fiber
• 2.5g Protein
• 2.1g Saturated fat
• 578.0mg Sodium
• 5.2g Sugar
• 0.0g Trans fat