Farofa

• 1 pound butter
• 5 cups finely sliced onions
• 16 sweet, firm, ripe bananas
• 4 cups manioc flour, (see note)
• Salt to taste, if desired

1. Heat six tablespoons of the butter in a large skillet and add the onions.
2. Cook, stirring, until wilted.
3. Continue cooking, stirring often, until they start to turn golden.
4. Peel the bananas and cut them on the bias into one-half-inch slices.
5. Heat 10 tablespoons of butter in a saucepan and add the bananas.
6. Cook, stirring gently on occasion, until they start to turn golden.
7. Add the manioc flour and stir gently to blend the bananas and flour.
8. Add the onions and stir gently to blend.
9. Cook, stirring occasionally, about 10 minutes or until manioc flour loses its raw taste.
10. Add the remaining 12 tablespoons of butter and salt, and stir gently until butter is blended.

butter, onions, sweet, flour, salt

Taken from cooking.nytimes.com/recipes/6126 (may not work)