Farofa

Ingredients

• 1 pound butter
• 5 cups finely sliced onions
• 16 sweet, firm, ripe bananas
• 4 cups manioc flour, (see note)
• Salt to taste, if desired

• Nutritional Information

  • Nutritional analysis per serving (28 servings)

    249 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 2 grams protein; 34 milligrams cholesterol; 153 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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24 to 32 servings

Preparation

1. Heat six tablespoons of the butter in a large skillet and add the onions. Cook, stirring, until wilted. Continue cooking, stirring often, until they start to turn golden.
2. Peel the bananas and cut them on the bias into one-half-inch slices. Heat 10 tablespoons of butter in a saucepan and add the bananas. Cook, stirring gently on occasion, until they start to turn golden.
3. Add the manioc flour and stir gently to blend the bananas and flour. Add the onions and stir gently to blend. Cook, stirring occasionally, about 10 minutes or until manioc flour loses its raw taste.
4. Add the remaining 12 tablespoons of butter and salt, and stir gently until butter is blended.

• Manioc flour is a staple in Brazilian cookery. It is made from the ground root of the manioc plant. It is available in New York City at Portuguese American Delicatessen, ll2 Greenwich Avenue.

About 30 minutes