by Mimi Joseph
Farofa is an Angolan cuisine of rice and beans with manioc flour on top to resemble Brazilian cuisine of the same name, while the only difference is the ingredients, some of the preparation methods varies.
Falofa are of many styles, one style among the many to prepare this cuisine is of adding vegetables and meat with the manioc flour.
This style is common in Brazil, Angola, Venezuela, Colombia, Ecuador and many others.
We have another style of Falofa and that is topped with eggs. Eggs are boiled separately and put on top of the delicious in a scattered form.
The countries taking this cuisine are as mentioned before. Unfortunately you need to be an expert in the cooking filed to ensure you make a perfect of some types of Falofa.
Our cuisine from Angola today, is Falofa of beans and rice topped of manioc flour.
Manioc flour is largely composed of Cassava that is also cultivated in the country, therefore it is easy to attain this cuisine even at home level when in Angola.
Beans and rice are cooked separately with Falofa and then covered with manioc after all the cooking steps are completed.
- 1/4 kg of beans
- 1/2 kg of rice
- 1/4 kg of manioc flour
- 2 carrots
- 2 bulb onions
- 1 green pepper
- grinned garlic 2 teaspoon
- palm oil
- manioc flour
- Wash and soak beans a whole night, boil for 1-2 hours.
- Clean and wash rice.
- Chop onions, pepper and carrots into a cubed shaped pieces, fry half chopped onions and 1 teaspoon of garlic until onions color change observed into brownish.
- Add in beans without soup, followed with rice, boil them well for about 15 minutes.
- While rice and beans boils, take another pan and fry the remaining onions and garlic for 2 minutes.
- Add in carrots, butter and pepper, keep stir and fry.
- Add in the manioc flour, lower heat and keep stir for 4-7 minutes until lightly browned.
- Add pepper powder and salt in the manioc for taste.
- Rice and beans must be ready, serve on plate and top with the manioc recipe.
Enjoy the cuisine.