Dried Meat Farofa

Name: Dried Meat Farofa
Total time: 900 s
Yield: Serves 2 raciones
Cuisine: American
Ingredients: 1 cup of toasted cassava flour; 2 tsp. of garlic; 4 tbsp. of onion; 1/2 cup of Extra Virgin Olive Oil from Spain; 2 1/2 oz. of smoked meat (can be substituted for minced meat); 2 eggs; 2 oz. of pumpkin; 2 tsp. of parsley; 2 cups of water

Olive Oils from Spain @oliveoilsspain

Spain

Farofa is a toasted cassava or corn flour mixture that comes from Brazil but, just like any dish, is enhanced by the flavors of extra virgin olive oil from Spain. Try out a dried meat version of farofa - but not too dry thanks to the extra virgin olive oil from Spain that it's mixed with.

Olive Oils from Spain @oliveoilsspain

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Ingredients

15 minutes

Serves 2 raciones

1cup of toasted cassava flour
2tsp. of garlic
4tbsp. of onion
1/2cup of Extra Virgin Olive Oil from Spain
2 1/2oz. of smoked meat (can be substituted for minced meat)
2eggs
2oz. of pumpkin
2tsp. of parsley
2cups of water

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Steps

15 minutes

1

Boil the meat in water for about an hour (depending on the thickness of the meat). Shred it. Instead of dried meat you can use minced meat.
2

Pour the Extra Virgin Olive Oil from Spain into a pan and sauté the garlic and the onion.
3

Add the beaten eggs and let them become lumpy. Add the pumpkin and the meat, sauté for one minute and add the cassava flour. Mix it all together, add the parsley and serve hot.