Farofa

• 1 lb toasted manioc flour (farinha de mandioca torrada)
• 1 onion
• green olives
• finely chopped bacon
• chopped parsley
• raisins
• sweet corn
• 2 tbs vegetable oil
• 1 tsp salt

1. Stirr fry the finely chopped onion, salt and bacon over the oil, add the olives, sweet corn and raisins to cook them slightly.
2. Slowly pour the manioc flour while mixing over low heat. Add parsley at last.
3. Hint:
4. Use your imagination to increment the farofa.
5. If you do not have access to the toasted manioc flour, you can adapt the recipe using unseasoned bread crumb that you prepare yourself. Just grind in the blender pieces of dry french bread until fine. Use the crumb to replace the manioc flour.
6. Serve moderate portions of farofa as a side dish with meat or feijoada. It is served usually 2 or 3 tbs of the mixture on the side.

flour, onion, green olives, bacon, parsley, raisins, sweet corn, vegetable oil, salt

Taken from www.epicurious.com/recipes/member/views/farofa-50026899 (may not work)