The World Cup Food Challenge - Day 1 Brazil (Farofa)

Having decided that I was going to start on the 32 DISHES FROM 32 COUNTRIES IN 32 DAYS challenge, that I would start with Brazil was a no-brainer. Not, of course, that it is any indication of how long I expect Brazil to stay in the tournament. Rather, it was only fitting to start with the host.

Within ten minutes or so of having decided to embark on this mission, - I suppose I should also mention that I decided this approximate 6 hours before the opening match was due to kick-off - I got in touch with one of my friend here who just happens to be from... Brazil! See, all I really know about Brazilian food, other than the fact that there is a lot of meat involved is what I know from Luci, having been invited over to her place for authentic Brazilian food a time or two. I figured, rather than search randomly online for something, I might as well get a personal suggestion from a local. It was a good thing too. So I called my friend for a quick chat. I was really planning to ask her suggestion and perhaps a recipe. Two hours later, I was at her house, making farofa. I say "making", I mean she made it, I helped. All right, I peeled and grated a carrot. And I documented the process but not very well as it turned out, because I wrote it all down on a piece of paper and of course, I do not have the piece of paper with me. Anyway, my friend convinced me that I had to go over to her place anyway, because a true Brazilian dish requires authentic Brazilian ingredients. 

Luci was one of the other students in my Swedish class, and one of the few who stay in the course till there were only a few of us left. In embarking on this quest, I have never been better placed to do something like this at any other time in my life. I am surround by an incredibly diverse international community. At a guess, I would say that I personally know someone from at least half of the countries in the tournament, some admitted not well, having perhaps met them once or twice, others I would really rather not re-establish contact. Aside from the latter, I hope that this will turn out to be a good chance for me to keep in touch, or get in touch again with people who have somehow fallen off my radar over the months and years. And so it began with Luci. 

So Farofa is basically a toasted manioc flour mixture, with different ingredients and flavours depending on the region or purpose. It can be served as a snack, or a side or a main dish. Manioc, as far as I can tell, is another name for Cassava and is some kind of tapioca-like plant. Most versions seem to be savoury, but it can also be made with banana which I assume would make it somewhat sweet. Anyway, the version is farofa as it is commonly made in Minas Gerais, from where my friend hails, a savoury one.

Before I went over to Luci's house that day, I had no idea what manioac flour was. Ignoramus-ly did not even know such a thing existed. Neither did I know what anethum was. I had to make Luci spell them out for me, so I could go home and google them. 

Farofa 

(ingredients) (for 2 persons / light snack for 4 persons)

100g manioac flour

160g bacon (cut into pieces)

4 eggs

1 large carrot, grated

Anethum powder, about 1tbsp

oregano
chili flakes

Method

1. Fry bacon, until brown but not crispy.

Adding anethum powder to bacon

2. Make a space in the bacon for a mixture of butter and olive oil, then fry the anethum powder for a few seconds before mixing in with the bacon. 

3. Add oregano and chili flakes, and stir into bacon.

4. Add carrots until cooked.

5. Make a hole in the middle and break eggs directly onto the pan. Allow the eggs to cook slightly before mixing in with bacon and carrots. Fry until the eggs are just cooked but before it gets too dry.

6. Add manioac powder.

Adding manioac flour

7. Salt and peppar to taste, and fresh herb over if available.

And that was it, easy as anything and absolutely tasty! I am told, it can be made to be drier or more moist depending on how it is intended to be eaten. If as a side to a dish with more sauce or soup, like the black bean soup, then it can be made to be drier. 

Verdict: success!! I have some manioac flour and anethum powder from Luci so I can try to make it again myself, and I definitely will. I am definitely keen to try to ones with banana.