INGREDIENTS

INSTRUCTIONS

4
The Cook & Kitchen Staff are taking you to four different corners of
the world to serve up a variety of regional recipes of the season.
We're currently offering you a taste of holiday specialties from
Brazil.  Because Brazil is such a large country, holiday celebrations
can vary  quite a bit from region to region throughout the vast nation.
There  are, however, two customs that are practiced universally in
Brazil:  Midnight Mass, which is known as Missa do Galo, or the Mass of
the  Rooster; and the Christmas dinner, ceia de Natal. Today's recipe
is  either served as a side dish or used as a stuffing for this holiday
meal that we will be sampling over the next few days.  Christmas dinner
in Brazil is very much a family affair as several  generations of
relatives gather together to share the holiday and  attend mass
together. Farofa is a standard part of their holiday  table. It is made
with manioc flour, which comes from a starchy,  potato-like root that
is a staple in the Brazilian diet. Manioc meal  can be found at most
international specialty stores, but you may  elect to use Malt-O-Meal
as a substitute in the US. However, you may  find that tracking down
the specialty flour is well worth the  culinary effort.  In a heavy
8-inch skillet over medium heat, melt the butter and tip  the skillet
to evenly coat the bottom of the pan.  Add the onion slices and sauté,
stirring constantly for about 5  minutes or until they are soft and
transparent, but not brown. Reduce  the heat to low and pour in the
lightly beaten egg, making sure to  stir constantly. The egg will set
and cook almost instantly as you  stir.  Slowly stir in the manioc meal
and cook, stirring frequently, for  about 8 minutes, or until the meal
becomes golden. (Watch carefully  for any signs of burning.) Stir in
the salt and parsley. Garnish the  farofa with the sliced olives and
hard-boiled eggs. Serve hot, or  cooled to room temperature.  Kitchen
Staff Tip: This is a very simple version of farofa de  manteiga, or
toasted manioc meal. The farofa may be embellished for  the holidays
with ingredients such as raisins, bacon, sausage,  cashews, or banana,
any of which may be added to the farofa after  browning or toasting.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 4, 1998, converted by MM_Buster
v2.0l.

A Message from our Provider:

“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”