Ingredients with Measurements:
- 2 cups of cassava flour
- 4 tablespoons of butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup of canned corn, drained
- 3 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
3. Add the canned corn to the skillet and cook for 2-3 minutes.
4. Add the cassava flour to the skillet and stir well to combine with the other ingredients.
5. Cook the mixture for 5-7 minutes, stirring occasionally, until the flour is lightly toasted and golden brown.
6. Push the mixture to the sides of the skillet, creating a well in the center.
7. Pour the beaten eggs into the well and stir continuously until the eggs are fully cooked and scrambled.
8. Mix the scrambled eggs with the rest of the mixture in the skillet.
9. Season with salt and pepper to taste.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 14g
- Saturated fat: 7g
- Cholesterol: 150mg
- Sodium: 220mg
- Total carbohydrates: 40g
- Dietary fiber: 4g
- Sugars: 2g
- Protein: 9g
Substitutions for ingredients:
- Cassava flour can be substituted with cornmeal or breadcrumbs.
- Canned corn can be substituted with fresh or frozen corn.
Variations:
- Add diced bacon or sausage to the skillet for a meatier version.
- Add chopped parsley or cilantro for a fresh herb flavor.
- Add diced tomatoes or bell peppers for a colorful and flavorful twist.
Tips and tricks:
- Make sure to stir the mixture frequently to prevent burning.
- Use a wooden spoon or spatula to avoid scratching the skillet.
- Adjust the seasoning according to your taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the farofa in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the farofa in a large bowl or on a platter.
- Garnish with chopped herbs or sliced green onions.
Pairings:
- Farofa de Ovos com Milho pairs well with grilled meats, roasted vegetables, and rice dishes.
Suggested side dishes:
- Brazilian-style black beans
- Grilled steak
- Roasted sweet potatoes
Troubleshooting advice:
- If the mixture is too dry, add more butter or a splash of olive oil.
- If the mixture is too wet, add more cassava flour or breadcrumbs.
Food safety advice:
- Make sure to cook the eggs thoroughly to avoid any risk of foodborne illness.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Farofa is a traditional Brazilian side dish made with cassava flour and various ingredients such as bacon, sausage, onions, and herbs. It is commonly served with grilled meats and rice dishes.
Flavor profiles:
- Farofa de Ovos com Milho has a nutty and slightly sweet flavor from the cassava flour and corn, with a savory and rich taste from the scrambled eggs.
Serving suggestions:
- Serve the farofa hot as a side dish or as a main course with a salad on the side.
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Region: Brazilian