Have you tried the Farafa? It is a delicious companion of Brazilian origin who combines well with almost everything. In recipes, this time we show you how to prepare Farafa, a very crispy and tasty recipe with a tapioca, onion and butter flour base. In Brazil this recipe is used to accompany roasts of meat, fish or chicken. It is very economical and easy to do, so it is a very popular option to give any crispy and delicious touch to any dish. We anticipate that the secret to do it is to saute the onion well until golden is golden, but we tell you everything step by step and with photos so that you are spectacular. Keep reading!
| 🚻 1 Company | 🕘 30m | 🍵 Acompasation | 🤯 Difficulty Difference |
| Ingredients to make Brazilian lamp: |
| 1 large onion 1 jet of oil 2 tablespoons of butter 1 cup of cassava flour or spicy tapioca |
| ADDITIONAL CHARACTERISTICS: Cheap cost, in pan |
Ingredients to make Brazilian lamp:
1. cut the onion into very thin slices (in the form of a crescent, as in the image), to be able to brown it without burning quickly.
Trick: This onion cut is known as Juliana.
2. Heat a pan with a generous splash of olive oil and add the butter.
Trick: It is important to use olive oil in this crispy Farofa recipe because it prevents butter from burning while heating.
3. When it is very hot, lower the heat and add the onion. Stir constantly.
4. Fry the onion slowly while stirring until it begins to caramelize, as you see in the photo. This is the ideal point where the onion should be.
Trick: It is important to cook with the very low heat and not stop stirring so that the onion does not burn and bitter.
5. Add seasoned cassava flour and continue to stir. Let the cassava flour jump along with the caramelized onion for a few minutes. In this way, the Farofa will be more crispy!
Trick: If your cassava flour is not spotted, you can do it yourself with pepper, parsley and other species.
6. And this is the result of our Brazilian Farofa! Be sure to try it and tell us what you think.
