Cookaholics Bulletin Board

Hi,

Farofa is a typically served with feijoada and may the the best part of that stew. It is ground cassava/manioc that is sauteed in butter till toasted. It provides a crunchy texture and wonderful taste counterpoint to the heavy pork/fat/bean stew.

Any other ideas?

Tim

One of the reasons I love this place is that you guys are always eating foods and trying techniques that I've never heard of before.

I thought you had stumped Wikipedia, but they spell it Feijoada.

The article on farofa says it can be eaten as an accompaniment on its own, like rice.

Tim,

Once you've toasted your yuca flour, you pretty much can only use it as a side dish or as a crunchy topping for casseroles or fish. However, raw yuca flour is used for quite a number of dishes, including Pao de Quejo: http://simplyrecipes.com/recipes/easy_b ... ese_bread/
(it's called "tapioca flour" in the recipe, which is NOT the same thing as "tapioca starch")

Hi,

Serious Eats has a compendium of eight Brazilian dishes for us to try. These include:

Baião-de-Dois: Rice, beans and linguica.

Mocofava: Sausage, bean and trotters - yum!

Tacacá: manioc leaves (cooked down to remove the poison), dried shrimp, and jambú. "Jambú, an Amazonion herb, makes the tongue tingle and the mouth go numb, giving the distinctive flavor an electrifying sensation." WOW, poison, caca and numb mouth from one dish - I want the recipe.

Caruru: Rice, okra, farofa, and fish stew. A new way to serve wonderful farofa.

This just makes my mouth water and I think my tongue is a little numb....

cc