Plantain farofa: discover my famous recipe!

There are some recipes that I make that are key pieces at lunches and meetings with family and friends. 

I always take the same ones, because the compliments are right, and because I'm not great in the kitchen.

But the little I know how to do, I do very well. 

Among the recipes that I master very well and that I am always asked to make or ask for the recipe, are pizza pasta, chickpea salad and plantain farofa. 

In today's text, I'm going to teach you how to make the last option, but I promise I'll be back to teach you the other two recipes. 

So, be sure to check it out! 

Choosing the Right Banana

Nara, can I use another type of banana? No. The recipe is with plantain. Do not use another one, as the result will not be the same. 

I always knew this banana as plantain, I don't know if it has other names in other regions. 

But, it is the firmest banana that we eat cooked, although I know some people who actually eat it raw. 

For the recipe, you will need bananas at the right point: if they are too green, the farofa will not be as tasty.

However, if it is too ripe, it will fall apart, stick together and burn in the pan, which will affect its flavor and appearance.

Important tip: if they are very ripe, cut them into larger cubes. 

Ideally, the bananas should be one point higher than “for good”. 

The amount of banana will vary according to your taste, it's good to have a balance and not add too much or too little. 

Furthermore, it will also depend on the size of the bananas. 

Now that you know the right banana to make our plantain farofa, Let's get to the recipe. 

+ Recipes with coconut milk to enjoy with the family

Plantain farofa recipe

To make the recipe you will need the following ingredients: 

• 5 large plantains (if you only have small ones, increase the quantity)
• Cassava flour (the amount can also vary, it must be balanced with the other ingredients to avoid dryness). Let's put half a kilo here. 
• Coriander;
• Sweet pepper;
• Salt to taste;
• One large onion;
• Herbs and seasonings of your choice (I use black pepper, chimichurri, Bahian seasoning and a little saffron to add more color);
• 2 tablespoons of butter or margarine;
• Oil or olive oil (the amount will depend on the number of bananas). For this recipe, we will use one and a half cups;

There is an ingredient that is optional, I generally make this recipe for lunches where there are vegetarian and vegan people who are part of my circle of family and friends, so I don't use it. 

When I make it at home or for people who eat meat, I use this ingredient, which is dried meat or jabá meat, as it is known in many regions. 

With this extra ingredient it becomes tastier, but without it, the plantain farofa maintains its unique and special flavor. 

+ Banana cuca with farofa: grandma’s recipe that melts in your mouth

Method of preparation from the plantain farofa recipe

In an iron or non-stick pan, heat the oil or olive oil. When it is hot, add the diced bananas. 

When it is already golden, add the chopped onions and add salt. I like to add a little salt as soon as I add the bananas and when I add the onions too. 

Stir slowly so that they fry evenly and do not stick to the pan. When the onions are transparent, add the butter and margarine, while it melts, add the seasonings and herbs. 

Add some coriander at this stage, but save some for the end too. 

When the ingredients are fried, add the flour little by little and stir. 

Continue stirring with the heat on when you have finished adding all the flour, however, with low heat so as not to burn.

This action will leave your plantain farofa more crunchy. 

Then, try the salt and see if it is not too dry, if it is, add more butter or margarine to moisten it. 

Finally, turn off the heat and add the reserved coriander. Finally, our recipe is ready. 

In total, you can easily make this recipe in a maximum of half an hour. 

It’s so tasty that you can even eat it without any accompaniment. 

In fact, yesterday I got some plantains from a friend and I cut the green ones and put them in the fridge.

This way, they will last until Friday, as I'm going to make this recipe to entertain some friends.

This type of banana ripens very quickly, especially in warmer times. 

So, as soon as you buy, leave it at the ideal point and try this delicious recipe. 

+ Fluffy banana bread for breakfast or afternoon

Conclusion

The recipe for plantain farofa has many adjectives; It is versatile, easy to make, quick, pleases different palates, styles and is not very expensive. 

Where I live, I can get plantains and any other species for free, as there are many plantations in the fields. 

But as I've lived in a big city, I know it's not such an accessible food. The second most expensive ingredient is flour.

Although it is produced in the region, it is not cheap either, it is average. It's worth every investment! 

Depending on your financial conditions and the region in which you live, this recipe may have a higher cost. 

But I'm sure you and anyone who tries it will love it!