Toasted Manioc Flour

(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.

Toasted Manioc Flour
Manioc flour, which in texture actually resembles fine meal, is served at virtually every meal in South America.
Yield: makes 2 Cups

Ingredients

  • 4 Tbsp. butter
  • 14 tsp. ground annatto
  • 2 cups manioc flour

Instructions

  1. Melt 4 tbsp. butter in a medium pot over medium-low heat. Add 14 tsp. ground annatto and toast, stirring constantly with a wooden spoon, for 30 seconds.
  2. 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.