Toasted Cassava Flour

Look at the menu of a churrascaria in southern Brazil and you may find a strange phrase: com farinha, literally, “with flour.” No, this doesn’t mean white powder from a sack of King Arthur; it refers to a sort of coarsely ground meal made from mandioca (cassava root) and roasted or sautéed with bacon and onions. Much the way we might soak up meat juices with bread in North America, Brazilians—particularly in the southern part of the country—like to sprinkle juicy meats