Farofa

Farofa is a classic Brazilian side dish that can be simple and complimentary or almost an entire meal on its own like this well-seasoned veg farofa.

Traditionally, this will also have calabrese sausages and bacon, but the veg version is just as flavourful. I recommend trying both!

Serve with a vinaigrette, rice and any accompanying protein of your choice as an option :)

Change it up!

- Add Meat: bacon, calabrese sausage

- Remove the kale, or have it as a separate side dish entirely.

- Remove the beans or use a different type of bean.

INGREDIENTS:

• 1 carrot grated

• 1 large brown onion

• 5 cloves of garlic

• 1/2 bunch of parsley (stems and all)

• 2 boiled eggs

• 3 tablespoons butter

• 1/2 bunch of kale

• 1/2 a capsicum

• 1 cup of dry beans or 1 can of cooked black-eyed beans

• 2 bay leaves

• Cassava flour

• Salt

• 1tsp paprika

• 1/2 tsp black pepper

METHOD:

If using dry beans, soak the beans for 1 hour, drain the water out and cook in a pressure cooker with 2 bay leaves for about 25 minutes after the pressure begins. You want the beans to be cooked but still be able to hold their shape. Alternatively, use pre-cooked canned beans.

Fry the onion, garlic and capsicum in the butter with salt.

Once soft and lightly golden, add the grated carrot, pepper, paprika and chopped parsley then cook for 2 minutes, stirring occasionally.

While everything is cooking, thinly slice the kale and also chop the length of each ‘strand’ into thirds so they are short strips not long.

Add the kale to the pot and cook until wilted.

Add the cassava flour and stir until everything is well coated and the flour has gone golden.

Chop the boiled eggs into small cubes and add to the pot along with the strained beans.

Stir to combine, season with more salt if needed and enjoy!