Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 T Butter 4 ea Pimiento-stuffed olives,
1/2 lg Peeled onion, thinly sliced -cut crosswise into 1/4-inch
1 ea Egg, lightly beaten sl (optional)
1 1/3 c Manioc meal 2 ea To 4 hard-cooked eggs,
1 t Salt -cut in half lengthwise
1 T Finely chopped parsley -(optional)

In a heavy 8- to 10-inch skillet, heat the butter over moderate heat,
tipping the pan to coat the bottom evenly. Drop in the onion slices
and cook them, stirring constantly, for 5 minutes, or until they are
soft and transparent but not brown. Reduce the heat to low and -
still stirring constantly - pour in the egg. The egg will coagulate
in seconds. Slowly stir in the manioc meal and cook, stirring
frequently, for 8 minutes, or until the meal becomes golden. Watch
carefully for any sign of burning. Stir in the salt and parsley.
Serve hot or cooled to room temperature. The farofa may be garnished
in either case with olives and hard-cooked eggs. Serves 8 - 10. From:
FOODS OF THE WORLD: LATIN AMERICAN COOKING, Time-Life, New York.
1968 From the files of Karin Brewer

Submitted By KARIN BREWER On 01-02-95

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