The plantain “farofa” is the most common side dish served with roasted fish in the state of Mato Grosso, but also goes very well with rice and beans dishes and meat dishes. In the state of Piauí it is served with “Maria Isabel rice”, also known as “Arroz de carreteiro” (Muler driver’s rice).
• 2 ripe plantains, approximately 500 g
• 250 g toasted manioc flour
• 1 small onion
• 1 garlic clove
• 2 tablespoons butter, approximately 60g
• 1 tablespoon olive oil
• 1 level teaspoon salt
• ground pepper
- Peel the plantains and cut them into cubes. Fry in plenty of hot peanut oil until golden brown. Place them on paper towels to drain excess oil. The plantain must be fully ripe: dark skinned with soft and reddish flesh.
- Finely chop onion and garlic.
- In a large frying pan sauté onion in the olive oil over medium heat, add the butter and garlic, stir and cook for another few minutes.
- Combine flour, season with salt and pepper, and cook over high heat for one minute, stirring constantly.
- Finally add the fried plantains and mix.
• The plantains can be replaced by “chiquita” bananas or “prata” bananas, but you’ll not get the same results.
• You can also add bacon, raisins, olives and parsley.
Yield: 4 portions
Posted on: 18 November 2015