Farofa confused me the first time we met. There I sat at a table filled with beautiful foods and a bowl of course-looking flour. I asked Mr. Rant what it was and of course he exclaimed Farofa, just as he would say duh.
That's when he remembered I was still in the beginner's course of all things Brazilian. Hell, it was my first ever meal in the country.
Mr. Rant, being Mr. Rant, broke down the eating of Farofa in a very politically correct way that went something like this: Everyone has a personal preference when it comes to their farofa. Some keep their rice, beans, and farofa separated. Others mix it all up in a pile. Some like the farofa with just the beans and others only use it to dip their meat into. You have to figure out how you like your farofa.
That was impossible to do in one lunchtime so I just copied him. Beans on rice and farofa right next to it. I mixed with each bite and fell in love with the salty grainy goodness.
So what is farofa? Well, there are countless versions of this Brazilian delicacy. Sometimes it's made with bananas, sometimes sausage, and even eggs. Basically the key is a lot of butter, garlic, and farinha de mandioca (cassava flour). All the rest is extra.
It's the farinha de mandioca that makes all the magic though. The sand-like texture messes with your mouth as the seasoning plays with your taste buds. Not to mention, it's gluten free.
But I'm getting off target. The point is that it makes farofa. Farofa comes with just about every classic carioca meal. It's the step-sister of black beans, which in Brazil means they are cousins. It's just how it's done here people.
Now I have my own personal farofa style. I enjoy putting my beans on top of my rice for maximum bean juice absorption, a dabble of hot sauce, and farofa on the top. Then comes the mixing. Now that is one big pile of stomach bloating goodness.
On that note, I'm going to have to let you go now. I have some leftovers in the fridge who are now calling my name.
Do you like Farofa? If so, how do you take yours?