March 6th, 2013 | admin

Chances are when you think of Brazilian food, you think steak, barbeque, rice and beans and fruits like papaya, mango and açaí.  These are all staples of Brazilian cuisine among many others including one that is a regular on our menu at Giraffas, Farofa.

Your saying to yourself, “Farofa, what?”  First off, it’s pronounced in three syllables, Fa-Ro-Fa and second, it’s one of the most popular dishes to accompany Brazilian meals.  Its smoky and salty flavor is used to accentuate the meat flavor that it most always is served with throughout Brazil and especially at Giraffas.

Farofa is made from flour and bacon, which gives it that smoky flavor.  Most recipes vary a little bit based on family recipes and tradition and depending on what the main meal will be and how it is prepared, for example, barbeque, grilled or combined in a stew, which is very common in Brazilian cuisine.

Every single one of our menu items at Giraffas has a recipe that has been passed down from family tradition and used to prepare all of our side dishes, sauces, meats and poultry.

We’d like to share with you our Farofa Recipe:

Ingredients:

9 oz onion julienne

15 oz cooked bacon, chopped

1 1/2 oz parsley chopped

1 Tbsp + 1 1/2 tsp salt

9 eggs

3 manioc flour

3/4 cup olive oil

4 1/2 oz butter

Directions:

1. To a hot pan, add the butter and cook until the butter melts.

2. Add the eggs to the pan and scramble the eggs using a large spoon. Cut the eggs from 9 o’clock to 3 o’clock. Then from 12 to 6. Eggs should be less than 1 centimeter.

3. To a second hot pan, add your oil, bacon, and onion.

4. Cook for 4 minutes. The bacon should not get crispy.

5. Turn off the fire and add the manioc flour,salt, and scrambled eggs, and parsley.

6. Mix throughly for 1 minute or until the ingredients are evenly mixed.

7. Transfer mixture to a 1/3 pan.

 

Next time you eat with us at Giraffas, try our farofa and mix it in with our Picanha and see if you can taste that delicious smoky flavor melting in your taste buds.

 

 

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