Farofa Peri Peri

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 garlic clove, chopp

In a large skillet, heat the oil over medium heat and add the onion and garlic. Sauté for 5 minutes, or until translucent. Add the bell pepper and sauté for 5 minutes, or until limp. Add the carrot, sauté another minute, then add the scallions and sauté another minute or two. Add the almonds and olives, reduce the heat, and keep the mixture warm.

Drain the raisins and discard the cachaç