Golden Manioc Meal

1. 1

   In a large, heavy skillet, toast the manioc meal over low heat, stirring constantly, until it begins to turn a pale beige.

2. 2

   Remove from the heat.

3. 3

   In a medium-size saucepan, melt the butter over medium heat.

4. 4

   Add the toasted manioc meal slowly, stirring so that it doesnt burn, and cook until all of the butter is absorbed and there are no clumps.

5. 5

   Remove from the heat.

6. 6

   Peel the eggs, cut in half lengthwise, and remove the yolks.

7. 7

   Chop the whites and set aside.

8. 8

   Finely chop the yolks and add to the farofa.

9. 9

   Season with salt to taste.

10. 10

    Transfer to a serving bowl and decorate with the egg whites and olives.

11. 11

    To Serve:

12. 12

    Serve with feijoada, fowl, fish, or barbecued meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.