(Farofa) Manioc flour, which in texture actually resembles fine meal, is made from dried cassava, a staple of Brazil’s indigenous Tupi Indians and found throughout South America and the Caribbean. Farofa, served at virtually every meal, is sprinkled onto feijoada and other dishes to soak up the juices and add crunch.
- 4 Tbsp. butter
- 1⁄4 tsp. ground annatto
- 2 cups manioc flour
- Melt 4 tbsp. butter in a medium pot over medium-low heat. Add 1⁄4 tsp. ground annatto and toast, stirring constantly with a wooden spoon, for 30 seconds.
- Add 2 cups manioc flour and cook, stirring often, until flour is evenly and lightly toasted and has the texture of fine dry bread crumbs, about 20 minutes. Set aside to cool to room temperature.