Farofa is a traditional Brazilian side dish made with toasted cassava flour, also known as farinha de mandioca. This versatile dish can be served as a savory side or a sweeter accompaniment.
In Rio de Janeiro, a popular favorite is Banana Farofa. The first time my friends and I tried this dish, we loved it even more than the classic Farofa. It is warm, slightly soft, and nearly melt-in-your-mouth, with a toasty note from the Farofa flour.
Made with ripe bananas, coconut butter, and a dash of cinnamon, this mildly sweet variant is quick and easy to prepare. It makes a delicious accompaniment to your main course or a perfectly sweet snack on its own.
The crumbly texture pairs beautifully with a plate of rice and beans. You can also add any vegetable or fruit of your choice to customize the farofa to your liking.
For a savory variant with lots of veggies and grated coconut, try out this ‘Especial Farofa recipe.
Banana Farofa
Ingredients
- 3 tablespoon coconut butter
- 1 1/2 teaspoon cinnamon powder
- 3 bananas, sliced into half-inch-thick pieces
- 250 grams toasted farofa flour (cassava flour)
- 1 teaspoon salt
Instructions
Melt the coconut butter in a wok or pan over medium heat.
Add the cinnamon powder and sauté for a few seconds.
Add the sliced bananas and toss lightly for a couple of minutes until they turn golden brown.
Once the bananas are golden brown, add the toasted farofa flour and salt. Fold everything together gently to avoid making the bananas mushy, and cook for 2 minutes.
Transfer the farofa to a serving dish and serve hot!
Nutrition
-
292.7 Calories
-
53.8g Carbohydrates
-
0.0mg Cholesterol
-
6.6g Fat
-
4.0g Fiber
-
1.2g Protein
-
460.0mg Sodium
-
0.0g Trans fat
Notes
The secret to this dish is using high-quality butter. Coconut butter is not only vegan but also lends a mildly sweet, coconut flavor to the dish.
No Comments