The classic Brazilian dish, farofa, gets a tasty twist with the addition of plantains. This versatile side dish enhances the flavor of everything, from fresh vegetables to succulent fish. It's also great with juicy red meats and seafood. Chef Ieda usually had cooked plantains for breakfast, and what was left of those plantains was often used to make a farofa to accompany lunch dishes.
Remove the roots and chop ⅓bunch of coriander
Trim, peel, and small dice 2 plantains
Add 2tbsp of vegetable oil to a pan over medium heat
Add the plantains and stir fry for 4m until slighly golden
Add the coriander and stir to combine
Add 1 cup of fine cassava flour and stir to combine
Add 1tbsp of extra virgin olive oil and salt to taste
Add ½ chopped and deseed ají chili pepper. Stir to combine
Add 1tbsp of extra virgin olive oil, stir to coat well and remove from heat. The plantain farofa is ready
Enjoy! This is the perfect side for stews, beans, or any other moistured dish.
Yield 6 portions
Fine Cassava Flour1 cup
Chopped Deseeded Ají Chili Pepper½
Extra Virgin Olive Oil2tbsp