I’ve known this recipe for many years, a staple at barbecues in my hometown, Pres. Prudent, but I confess that I haven’t done it in a long time. I swear I was surprised by the flavor and the fact that I hadn’t made this farofa for so long. I understand if you’re a little suspicious, I was too before trying it, but I promise it’s delicious!
Some people initially find the amount of oil too large, but considering that it makes about 10 portions, the amount of oil per portion is 8ml, that is, quite acceptable for a farofa. Can you swap it for olive oil? You can, but I prefer the neutral flavor of the oil so as not to mask the other flavors. The olive oil leaves a very characteristic taste, but that’s up to you. Let’s look at the ingredients:
1 chopped seedless tomato;
1/4 of pepper (any color you want);
1 small chopped onion;
3 col. (soup) of chopped green olives;
1 small grated carrot;
1/2 can of green corn;
1 cup. and 1/2 of corn flour;
80ml oil (I used sunflower);
3 col. parsley (soup);
Salt and black pepper to taste.
Mix everything in the order above and it’s ready to serve. I swear, that’s all! Do you think you don’t have much chance of getting well? Do it and tell me later, but first, check out the video:
