Farofa D'脕gua com Manteiga de Garrafa (Water Farofa with Bottle Butter)
Farofa is a beloved Brazilian side dish, especially popular in the Northeastern region. This recipe features "Manteiga de Garrafa" or bottle butter, adding a rich, buttery flavor to the farofa. Perfect when paired with barbecues or hearty meats, this dish provides a deliciously crumbly texture with a hint of herbs.
Ingredients
馃 3 tablespoons Manteiga de Garrafa (Bottle Butter)
馃 1 Medium Grated Onion
馃 1 Grated Garlic Clove
馃挧 1 cup Water 200 ml
馃尵 1.5 cups Farinha de Mandioca (Cassava Flour)
馃尶 0.5 cup Cheiro Verde (Green Herbs: parsley and chives)
馃 1 teaspoon Salt
Instructions
1- Heat the Pan:
- Place a frying pan on a Brastemp stovetop and allow it to heat up.
2- Melt the Butter:
- Add 3 tablespoons of bottle butter to the hot pan and let it warm.
3- Saut茅 Aromatics:
- Stir in 1 grated garlic clove, followed by 1 medium grated onion.
- Saut茅 until the onion is softened and translucent, but not golden.
4- Add Water:
- Turn off the heat and pour 1 cup of hot water into the pan.
- Stir with the saut茅ed mixture.
5- Season and Add Herbs:
- Sprinkle 1 teaspoon salt and mix in 0.5 cup of chopped green herbs.
6- Cooling:
- Transfer this aromatic mixture to a glass bowl and let it cool slightly.
7- Mix in Flour:
- Gradually add 1.5 cups of cassava flour to the bowl.
- Stir constantly with a fork or spatula until you achieve a loose and crumbly texture.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Equipment:
- Stovetop: Brastemp
- Frying Pan: Non-stick, dark grey/brown interior, black handle
- Spoon/Spatula: Black for stirring
- Glass Bowl: For mixing and serving
- Fork: For mixing farofa
Cooking Tips
- Texture: Grate the garlic and onion to ensure a smooth texture.
- Temperature: Avoid over-frying the aromatics to keep flavors light.
- Water: The water should be hot but not boiling to prevent lumps in the farofa.
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