Dish
Farinha torrada
Farinha torrada is made by toasting cassava flour in a dry pan until it turns golden brown. It can be used as a topping for savory dishes or mixed with sugar and used as a sweet topping. It is gluten-free and a good source of carbohydrates.
Origins and history
Farinha torrada is a staple in Brazilian cuisine and has been used for centuries by indigenous tribes in the Amazon region. It is commonly used in dishes such as feijoada and moqueca.
Dietary considerations
Gluten-free
Variations
Farinha de mandioca (untorched cassava flour)
Presentation and garnishing
Sprinkle on top of dishes as a garnish
Tips & Tricks
Be careful not to burn the flour when toasting it.
Side-dishes
Feijoada, moqueca, rice and beans
Drink pairings
Caipirinha, beer
Delicious Farinha torrada recipes
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