Roasted Cassava Flour—Basic

Present at all Brazilian barbecues, the “farofa” is made from the vegetable root cassava (“mandioca” in Portuguese). The Cassava is shredded, then pressed to get rid of the liquid, and then left in the sun until it’s totally dried. This process actually gives you the “farinha de mandioca”, or cassava flour. Then when you add other ingredients and roast it, it becomes the farofa.