Farofa de couve

A farofa, filha da mandioca, transforma o arroz e feijão em algo bom de comer por si só. Na verdade, a gente pode pôr tanta coisa diferente, com resultados tão diferentes, que faz mais sentido pensar que farofa é um tipo de comida.

Essa aqui: oleo, cebola e/ou alho picados, couve picada. Mexe, mexe, é rapidinho, só o tempo da verdura murchar. Farinha de mandioca crua e sal. Mexe, mexe, até a farinha ficar um pouquinho dourada. Nesta pus ainda umas castanhas de caju picadas. E viva!

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The Brazilian farofa, made of cassava flour, transforms rice and beans in something worth eating by itself (in Brazil we think of rice and beans as the basis of a meal, it always takes some protein to be complete). In fact, you can add so many different things in your farofa, with such different results, that it makes more sense to think of it as a type of food.

For this one: some oil, onions and/or garlic (chopped), couve (a dark green leafy the Portuguese brought to Brazil, not bitter, rich in iron). Quickly saute those. Add cassava flour and salt. Stir till the flour gets slightly darker. This one took some chopped cashew nuts. Enjoy!

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