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Brazilian banana farofa recipe

Brazilian banana farofa recipe


  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Banana desserts

Farofa is very popular in Brazil. A quick and delicious Brazilian dessert.

1 person made this

IngredientsServes: 5

  • 3 tablespoons butter
  • 3 bananas, sliced
  • 250g toasted manioc (cassava) flour
  • 1 teaspoon salt

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. Melt butter in a saucepan over medium heat; add sliced bananas. Cook for about 3 minutes or until bananas are golden brown.
  2. Gradually add the flour, stirring constantly (don't be afraid to crush the bananas a little). Stir until combined and flour has cooked, about 2 minutes. Serve hot.

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Food comas

Farofa is a typical accompaniment to many Brazilian dishes, especially the classic black bean stew feijoada. At many locals restaurants in Brazil, you will often see a bowl of farofa already on the table, just waiting to complement some hearty Brazilian dishes.

Farofa is made of manioc flour, also known as cassava powder. Cassava is a plant native to South America that yields edible starchy tuberous roots. Cassava, when dried to a powdery extract is known as tapioca, and is usually sold in the US as a very fine starch. However, farofa requires a manioc flour that is coarsely ground, with a texture like farina cereal. You can find manioc flour in Brazilian markets or online… but if you can’t be bothered with authenticity (aka me outside of my Brazilian cooking class), I think some unseasoned dried bread crumbs would substitute just fine!

We prepared this sweet and savory dish to serve with the seafood moqueca during my Brazilian Cooking Class in Rio de Janeiro.

Farofa de Banana (recipe by Simone Almeida of Cook in Rio)

Ingredients:

  • 1 big onion, diced
  • 6 T butter
  • 250g manioc flour
  • 3 bananas cut into thick slices
  • Salt to taste
  • Fresh parsley, chopped

In a large skillet over low heat, melt the butter and saute the onions until golden.

Stir in the manioc flour and cook, stirring, for 3 to 4 more minutes until well mixed and evenly toasted. Remove from heat and stir in the bananas, coating each piece.


Potato salad is among the most popular Brazilian side dishes out there. It&rsquos full of warm, delicious flavors and is super easy to make.

This potato salad is also the perfect side dish for churrasco or grilled meats. Serving this for outdoor barbecue parties is an excellent idea.

This recipe calls for a mayonnaise-based dressing infused with herbs and tangy spices. You can add hard-boiled eggs to bulk up the salad.

Other variations include fruits and raisins or beans and peas.


Farofa Recipe Tips

If you want to try your hand at making farofa yourself, toasting the flour to the perfect consistency is key.

Make sure your pan of oil is hot before adding the flour, then allow it to toast for around six to eight minutes.

The flour should be toasted but not burnt. You can opt to cook the bacon first, then toast the flour in the bacon fat for even more intense flavor.

Garlic and other spices are optional but they will bring this side dish to the next level.

Don’t forget to add some fruit like mashed bananas, chopped apples, or raisins to the ingredient mix.

Serve the finished product with your main course or sprinkle it onto the dish as an additional flavoring.

If you can’t find cassava or manioc flour locally, corn flour is a good substitute.


Farofa

Saute onion in butter until soft, and lightly browned. Reduce heat and add egg, stirring until scrambled and well mixed. Gradually add manioc flour until the mixture becomes golden and resembles toasted bread crumbs. Add salt and pepper and stir in parsley.

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Brazilian Side Dish – Farofa with Bacon

Farofa with bacon along side rice, beans and picanha

Farofa is a very common side dish in Brazilian cuisine. It has a deliciously nutty flavor and a light crispiness partners up great with rice and beans and grilled meats, such as a picanha.

My mom tried farofa on her first visit to Brazil. My mother-in-law had prepared a huge table of comida mineira, sort of a full-court-press of Brazilian soul food including rice, beans, couve (Brazilian collard greens), okra, fried manioc, and of course farofa. My mom happily tried a little of everything. When my mother-in-law asked her how she liked the food and my mom smiled back and nodded, with her mouth full and not being able to speak portuguese. I thought all was well. Later, she confessed, “I didn’t like the sand”. “What sand?” I asked. “The stuff she served, the sandy stuff.” “Oh, the farofa.” She had eaten it by the forkful, like it was mashed potatoes. “Oh Mom, of not, you’re not supposed to eat it straight. You’re supposed to mix it into your rice and beans!”

How was she to know, poor thing? She has since learned to love farofa. But it was this experience that made me realize what happens a lot in Brazilian cuisine. The alchemy of the dish doesn’t only occur in the cooking process in the kitchen, it also happens on the plate as different flavors and textures meet each other. A whole new magic happens in the meeting of juice and crunch.

Murray’s Cheese Bar Provides Comfort in LIC

A slice of picanha dipped in farofa

I recommend making farofa to take a ride alongside your next steak to see how it soaks up the meat juices. Rice and beans seem boring to me without it. If you want to go all out, light up the grill and make a picanha at your next barbecue. But don’t forget the farofa.


There probably is nothing more Brazilian than farofa! This farofa recipe here is special: enhanced with linguiças, bananas and cornmeal it is a great accompaniment for barbecues and meat in general.

What is it with this dish that Brazilians love so much, that seems so strange for foreigners? They have it for lunch, dinner, barbecue. the farofa combines with almost everything, does it not? Today here is a farofa with cornmeal unlike corn flour, cornmeal is flaky not unlike the cassava flour used for the regular farofa. If you are looking for something different to surprise your family and guests with something exotic, which is a very good way to begin a delicious Brazilian meal, let's not hesitate any longer: follow the simple step-by-step procedure and prepare this delicious dish!

Recipe for Farofa de farinha de milho com linguiça

* 5 tablespoons of butter
* 2 bananas, peeled and sliced
* 1 onion, diced
* 2 linguiças, sliced
* 2 cups cornmeal, precooked
* Salt
* chopped chives to taste
* Red hot chilies, to decorate

1) Melt the butter in a skillet, then in it fry the banana rounds, until browned.
Remove the bananas and set aside.

2) Add a little more butter in the same pan, then in it slightly brown the onion.

3) Add the linguiça sausage slices, stirring.

4) Pour in the cornmeal, and fry for two or three minutes, stirring constantly.

5) Season with salt and put the banana rounds we fried at the beginning back in.


Ingredients

  • For Cake:
  • 4 bananas (very ripe almost black)
  • 2 bananas (ripe)
  • 2 cups sugar
  • 2 2/3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup oil
  • 1/3 cup water
  • 3 eggs
  • 2 teaspoons vanilla
  • For Crumb Topping:
  • 1/4 cup sugar
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/4 cup light brown sugar
  • 6 tablespoons butter (cold)
  • 1 teaspoon cinnamon

Brazilian-style tacos

Ever been to a Brazilian rodizio restaurant, the kind where servers in gaucho outfits parade around with skewered slabs of grilled meats? If so, you might know that the picanha cut is a Brazilian favorite. While you may not find meat that’s labeled picanha at your local market, you can ask your butcher for a top sirloin cap or a tri-tip steak, which works well in this recipe.

Ingredients

12 crispy black bean telitas or corn tortillas

Picanha, or top sirloin cap steak (see recipe below)

Banana farofa (see recipe below)

Brazilian pico (see recipe below)

Ingredients for the picanha steak

2 pounds picanha (top sirloin cap or tri-tip), cut into 2-inch steaks

Ingredients for the banana farofa

1 banana, peeled and diced small

1½ cups coarse manioc flour

1 tablespoon fresh cilantro, finely chopped

Prep Time: 10 minutes

Total time: 20 minutes

Yield: 6 servings

Grill the steak:

1. Prepare a hot charcoal or gas grill. Season picanha liberally on both sides with salt and pepper.

2. Place picanha on grill and cook without moving the meat for about 4–5 minutes.

3. Turn picanha over and cook another 2–3 minutes for medium rare, 4 minutes for medium, 5 minutes or longer for medium-well.

Make the banana farofa:

1. In a medium-size skillet, heat oil over medium-low heat and add onions, garlic, and salt.

2. Add banana and manioc flour. Continue to stir to avoid burning the flour.

3. Add butter and continue to cook for about 4 minutes over low heat. The flour should toast to a light brown color. Remove from heat and garnish with cilantro.

Build the tacos:

1. Warm the flour tortillas on a hot grill for 20 seconds.

2. Top the warmed flour tortillas with the picanha slices, the banana farofa, and the Brazilian pico.

Brazilian pico

Ingredients

2 whole ripe tomatoes, diced small

1/2 cup green bell pepper, diced small

1/2 cup red bell pepper, diced small

2 yellow onions, diced small

1 red jalapeño, diced small

3 tablespoons Italian parsley, finely chopped

4 tablespoons distilled white vinegar

2 tablespoons lemon juice

3 tablespoons extra virgin olive oil

In a nonreactive bowl, place tomatoes, peppers, onions, jalapeños and parsley. Toss with vinegar, lemon juice, oil and water. Season with salt. Let pico sit at room temperature for 15-20 minutes before serving.

Spicy rocoto sauce

Ingredients:

1/2 cup rocoto peppers, fresh

3 tablespoon vegetable oil

Place all ingredients in a food processor. Blend until well combined.

Recipes reprinted with permission from Lorena Garcia, CHICA Miami & Las Vegas


Farofa

Heat oil in a frying pan and fry the onions until golden brown. Add hard-boiled eggs and saute the mixture for 1 minute. Next add the pepper and manioc flour, stirring constantly until the mixture turns golden. Serves 4.

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These Choco Peanut Butter 'Naner Bites are seriously one of the easiest dessert recipes you'll ever make. Plus, they're absolutely&hellip See more Continue reading: "Choco Peanut Butter 'Naner Bitesvideocam"

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Instead of uploading an image, can I just enter a link to an image?

No, all images must be uploaded to Prime Publishing. This ensures your image is always available.

How long does it take to upload an image?

The time varies depending on the speed of your Internet connection and the size of the image file. For a 400KB image, for example, you should expect 2 to 4 minutes over a 56KB modem and under 1 minute for DSL or cable modem.

Where will my image appear?

Generally your image will appear where you uploaded it: in the article image gallery.

Who owns the images I upload?

The rights owner of the image continues to own the image uploading your image to Prime Publishing does not transfer ownership.