Like a Brazilian version of couscous, this simple side dish consists of farinha de mandioca (a.k.a. manioc flour) cooked in fat and other aromatic flavoring elements, like onion and garlic. Farinha de mandioca comes in several varieties such as toasted, coarse, and flakey. We developed this recipe using Emilia brand coarse, untoasted, white. You have the option of buying “torrada” or “cruda/crua;" the main difference being that “torrada” has a stronger, more nutty flavor than the “cruda/crua.” This dish can be served savory or sweet, but makes an exceptionally tasty match for saucy meats and fried eggs.
2 cups (about 10 1/2 oz.) coarse white manioc flour (farinha de mandioca)
3/4 cup lower-sodium chicken broth
1 1/4 teaspoons kosher salt
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Cook bacon in a large skillet over medium, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain, reserving drippings in skillet. Crumble bacon.
Add onion and butter to skillet; cook, stirring occasionally, until tender, 8 to 10 minutes. Add garlic; cook, stirring constantly, 30 seconds. Stir in flour, chicken broth, and salt. Cook, stirring constantly, until combined and lightly toasted, about 1 minute. Remove from heat. Stir in parsley and bacon.
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