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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":428,"serveWith":435,"variations":437,"ingredients":450,"instructions":487,"pronunciation":508,"substitutions":509,"slug":522,"title":523,"shortTitle":524,"nativeName":525,"countrySlug":526,"region":527,"baseServings":528,"prepMinutes":529,"cookMinutes":429,"difficulty":530,"course":531,"diet":533,"mainIngredients":537,"images":538,"keywords":548,"publishedAt":554,"updatedAt":554,"authorSlug":555,"summary":556,"localeSlug":522,"alternates":557},[394,397,400,403,406],{"answer":395,"question":396},"It is coarse, granular flour made from cassava root that has been grated, pressed to remove its liquid, and dried or toasted. It looks like fine sand or coarse semolina and is a staple across Brazil. It is sold either raw (farinha crua) or already toasted (farinha torrada), and both work for farofa — the toasted kind simply needs less time in the pan.","What is farinha de mandioca?",{"answer":398,"question":399},"No. Tapioca starch is the pure starch extracted from cassava, a fine white powder that behaves like cornflour and turns into a sticky paste when heated in fat. Farofa needs the coarse dried pulp, which stays granular. The two products come from the same root but are not interchangeable in any recipe.","Can I use tapioca starch or tapioca flour instead?",{"answer":401,"question":402},"It is sprinkled over almost any savoury Brazilian plate: feijoada, rice and beans, grilled meat at a churrasco, roast chicken, stews and fish. It sits on the table in a bowl and each person adds their own. Its role is textural — the dry flour soaks up sauce and adds crunch to dishes that would otherwise be uniformly soft.","What do you eat farofa with?",{"answer":404,"question":405},"Almost certainly because the flour caught and burnt. Cassava flour toasts very quickly and goes from golden to acrid within seconds at high heat, so keep the pan at medium-low and stir constantly. Burnt garlic is the other common cause, which is why the garlic goes in after the onion and only for a minute before the flour.","Why did my farofa turn out bitter?",{"answer":407,"question":408},"Farofa made from cassava flour is naturally gluten-free, since cassava contains no wheat. This basic version is vegetarian but not vegan because of the butter — swap in olive oil and it becomes fully vegan. Popular variations with bacon, egg or sausage are neither, so check which version you are being served.","Is farofa gluten-free and vegan?",[410,411,412,413,414,415],"Use farinha de mandioca — coarse, sandy manioc meal. Tapioca starch and fine cassava baking flour both turn into a gummy mass in a hot pan.","If your flour is sold raw rather than pre-toasted, expect it to need a few extra minutes and to drink more butter as it dries out.","Cook the onion slowly until genuinely sweet and golden before the flour goes in. Pale onion leaves the farofa tasting flat and slightly raw.","Keep the heat at medium-low once the flour is in and stir without stopping. It goes from golden to burnt in about twenty seconds.","Season while the pan is still hot and taste it there. Cooled farofa tastes noticeably blander than it does straight from the pan.","Make it on the day. Farofa keeps but softens in the fridge, and refreshing it means toasting it again in a dry pan.","🥄","Farofa is toasted cassava flour, and it does a job nothing else on the Brazilian table can do — it goes over beans, over grilled meat, over stews, absorbing the juices and adding a dry, sandy crunch that keeps a rich plate from feeling heavy. Made with butter, onion and garlic it tastes nutty and savory, somewhere between toasted breadcrumbs and popcorn, with a faint sourness from the cassava itself. It takes about ten minutes and four ingredients, but it is easy to ruin: the flour scorches in seconds once it takes color, so the whole recipe is really an exercise in low heat and constant stirring.","Cassava is indigenous to Brazil, and so is farofa. Long before Portuguese ships arrived, Tupi and other Amazonian and coastal peoples were processing bitter manioc into flour — grating, pressing out the toxic liquid in a woven tipiti, and toasting the pulp on a hot griddle until it was dry, shelf-stable and safe. That flour, farinha de mandioca, was the staple carbohydrate of much of the continent, and the Portuguese adopted it immediately because it kept indefinitely on ships and in the interior where wheat would not grow. Frying it in fat with onion turned a plain staple into a seasoning.\n\nToday farofa sits on the table at almost every Brazilian meal that involves beans or grilled meat, and it is regional in the way bread is elsewhere. In the north it appears alongside fish and tucupi; in Bahia it is often made with dendê; in the south it goes with churrasco; at Christmas it becomes an elaborate dish in its own right, loaded with bacon, egg, raisins, olives, banana and cashews and served as the centrepiece side to the roast bird. Households have positions on all of this, and someone will always insist that farofa with raisins is an abomination.\n\nA word on the flour itself, because this is where recipes outside Brazil go wrong. Farinha de mandioca is dried, granular cassava pulp — coarse, off-white or pale yellow, and sold either raw (crua) or pre-toasted (torrada). It is not tapioca starch, which is the extracted starch and behaves like cornflour, turning to glue in a hot pan. It is also not cassava flour of the fine baking kind sold in health-food aisles. If the bag does not describe a coarse, sandy meal, it is the wrong product.","Farofa keeps 5 days in an airtight container at room temperature, which is where it belongs — refrigeration makes it damp and dull. If it softens, tip it into a dry pan over medium-low heat and stir for 3 to 4 minutes until it smells toasted and feels sandy again. Versions containing egg, bacon or banana must be refrigerated and eaten within 2 days, and do not refresh nearly as well. Farofa does not freeze usefully.",[421,422,423,424],"Names the exact flour to buy and the two products constantly mistaken for it, which is the difference between farofa and paste.","Builds the flavour base properly — onion cooked until sweet, garlic added late — instead of dumping everything in at once.","Uses low heat and a visual endpoint, so the flour toasts evenly rather than catching in the last thirty seconds.","Stays vegetarian in its base form, with the classic bacon and egg additions kept as clearly marked variations.",[426,427],"Wide heavy skillet","Wooden spoon",{"fat":429,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":434,"estimated":8},15,38,3,420,4,300,[436],"Feijoada, churrasco, roast chicken or a plain plate of rice and beans — anywhere a rich, wet dish needs something dry and crunchy on top.",[438,441,444,447],{"name":439,"description":440},"Farofa de ovo","Scramble two eggs in the pan before the flour goes in and break them up as you toast. The most common everyday version in Brazilian homes.",{"name":442,"description":443},"Farofa natalina","The Christmas version: bacon, sliced green olives, raisins, banana rounds fried in butter and toasted cashews folded through. A dish in itself rather than a side.",{"name":445,"description":446},"Farofa de dendê","Bahian style, with the butter replaced by red palm oil so the flour turns bright orange. Made to sit beside moqueca and other dendê-heavy dishes.",{"name":448,"description":449},"Farofa de banana","Thick slices of ripe plantain or banana fried in butter until caramelised, then folded into the toasted flour. Sweet, savoury and a classic partner to grilled meat.",[451,457,460,465,469,472,476,480,483],{"qty":452,"ref":453,"name":454,"note":455,"unit":456},250,"cassava","farinha de mandioca (coarse cassava flour)","raw or pre-toasted — see the story for what not to buy","g",{"qty":458,"ref":459,"name":459,"unit":456},80,"butter",{"qty":461,"ref":462,"name":463,"unit":464},1,"onion","onion, finely chopped","piece",{"qty":433,"ref":466,"name":467,"unit":468},"garlic","garlic, finely chopped","clove",{"qty":431,"ref":470,"name":471,"unit":464},"scallions","scallions, thinly sliced",{"qty":431,"ref":473,"name":474,"unit":475},"parsley","flat-leaf parsley, chopped","tbsp",{"qty":477,"ref":478,"name":479,"unit":464,"optional":8},2,"eggs","eggs, lightly beaten",{"qty":461,"name":481,"unit":482},"fine salt","tsp",{"qty":484,"ref":485,"name":486,"unit":482},0.5,"black-pepper","freshly ground black pepper",[488,491,494,498,502,505],{"text":489,"title":490,"timerSeconds":432},"Melt {qty:butter} of butter in a wide skillet over medium heat and add the chopped onion with a pinch of the salt. Cook for 6 to 8 minutes, stirring now and then, until the onion is soft, translucent and turning gold at the edges — it should taste sweet, not sharp.","Sweat the onion",{"text":492,"title":493},"Stir in the garlic and cook for one minute only, until it smells sweet and toasted rather than raw. Do not let it brown; burnt garlic will make the whole panful bitter and there is no fixing it afterwards.","Add the garlic",{"tip":495,"text":496,"title":497},"Skip this step entirely for the plainer farofa de manteiga.","Pour the beaten eggs into the pan and stir constantly for about a minute until they set into small soft curds distributed through the onion. Break up any large pieces with the edge of the spoon.","Scramble the eggs, if using",{"tip":499,"text":500,"title":501,"timerSeconds":432},"Stir without stopping from this point. It burns faster than you expect.","Turn the heat down to medium-low and add the cassava flour in three additions, stirring constantly so every grain picks up butter. Toast for 6 to 8 minutes until the flour turns a pale sandy gold, smells nutty and toasted, and feels dry and loose rather than clumping.","Toast the flour",{"text":503,"title":504},"Take the pan off the heat and fold through the scallions, parsley, the remaining salt and the black pepper. Taste it hot and correct the salt — it should be assertively seasoned, since it is going onto other food.","Season and finish",{"text":506,"title":507},"Tip the farofa into a bowl and break up any clumps with a fork so it stays sandy and pourable. Put it on the table with a spoon and let people scatter it over their own plates.","Serve loose","fah-ROH-fah",[510,514,518],{"note":511,"swap":512,"original":513},"Not the same flavour — you lose the faint sourness of cassava — but it delivers the crunch and works as a stand-in on a feijoada plate.","Coarse dry breadcrumbs or panko, toasted the same way","Farinha de mandioca",{"note":515,"swap":516,"original":517},"Olive oil keeps it vegan and works perfectly well, though butter is what gives farofa de manteiga its name and its roundness.","Olive oil, or rendered bacon fat for a non-vegetarian version","Butter",{"note":519,"swap":520,"original":521},"Farofa simples is just flour toasted in fat with salt, and is entirely legitimate — especially when the plate it sits on is already loud.","Nothing at all","Onion and garlic","farofa","Farofa de Manteiga (Toasted Brazilian Cassava Flour)","Farofa de Manteiga","Farofa de manteiga","brazil","Nationwide",6,10,"easy",[532],"side",[534,535,536],"vegetarian","gluten-free","nut-free",[453,459,462,466],[539,542,544,546],{"alt":540,"src":541},"Bowl of golden toasted cassava flour farofa flecked with onion, scallions and parsley","\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero.jpg",{"alt":540,"src":543},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-16x9.jpg",{"alt":540,"src":545},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-4x3.jpg",{"alt":540,"src":547},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-1x1.jpg",[522,549,550,551,552,553],"cassava flour","farinha de mandioca","brazilian side dish","manioc","churrasco side","2026-08-19","dishroute-kitchen","The crunch on every Brazilian plate: coarse cassava flour toasted slowly in butter with onion and garlic until it turns sandy, golden and nutty. Ten minutes of stirring, and nothing more.",{"en":558},"\u002Frecipe\u002Ffarofa",{"items":560,"total":529,"page":461,"limit":843,"hasMore":844},[561,598,632,658,684,718,728,762,789,817],{"slug":562,"title":563,"shortTitle":564,"nativeName":564,"countrySlug":526,"region":565,"baseServings":433,"prepMinutes":566,"cookMinutes":567,"restMinutes":568,"difficulty":569,"course":570,"diet":572,"mainIngredients":575,"images":580,"keywords":590,"publishedAt":554,"updatedAt":554,"authorSlug":555},"acaraje","Acarajé (Bahian Black-Eyed Pea Fritters)","Acarajé","Bahia",70,40,720,"hard",[571],"street-food",[573,574],"pescatarian","dairy-free",[576,577,578,579,462],"dried-shrimp","coconut-milk","okra","cashews",[581,584,586,588],{"alt":582,"src":583},"Split orange acaraje fritter filled with pale vatapa paste, okra caruru and whole dried shrimp","\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero.jpg",{"alt":582,"src":585},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-16x9.jpg",{"alt":582,"src":587},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-4x3.jpg",{"alt":582,"src":589},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-1x1.jpg",[591,592,593,594,595,596,597],"acarajé","bahia","black-eyed peas","dendê","vatapá","afro-brazilian","street food",{"slug":599,"title":600,"shortTitle":601,"nativeName":602,"countrySlug":526,"region":603,"baseServings":529,"prepMinutes":429,"cookMinutes":604,"restMinutes":605,"difficulty":530,"course":606,"diet":608,"mainIngredients":609,"images":614,"keywords":624,"publishedAt":554,"updatedAt":554,"authorSlug":555},"bolo-de-fuba","Bolo de Fubá (Brazilian Cornmeal Cake)","Bolo de Fubá","Bolo de fubá","Minas Gerais",45,20,[607],"dessert",[534,536],[610,478,611,612,613],"cornmeal","milk","flour","fennel-seed",[615,618,620,622],{"alt":616,"src":617},"Golden ring-shaped Brazilian cornmeal cake with a cracked crust, one thick wedge cut and served beside coffee","\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-1x1.jpg",[625,626,627,628,629,630,631],"bolo de fubá","cornmeal cake","brazilian cake","fubá","festa junina","erva-doce","coffee cake",{"slug":633,"title":634,"shortTitle":635,"nativeName":635,"countrySlug":526,"baseServings":528,"prepMinutes":429,"cookMinutes":636,"restMinutes":637,"difficulty":530,"course":638,"diet":639,"mainIngredients":640,"images":641,"keywords":651,"publishedAt":657,"updatedAt":657,"authorSlug":555},"brigadeiro","Brigadeiro (Brazilian Chocolate Fudge Truffles)","Brigadeiro",12,120,[607],[534,535,536],[459],[642,645,647,649],{"alt":643,"src":644},"Brigadeiro chocolate truffles coated in sprinkles, arranged in mini paper cups on a party tray","\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero.jpg",{"alt":643,"src":646},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-16x9.jpg",{"alt":643,"src":648},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-4x3.jpg",{"alt":643,"src":650},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-1x1.jpg",[633,652,653,654,655,656],"brazilian dessert","condensed milk","chocolate truffle","party sweet","no-bake","2026-08-18",{"slug":659,"title":660,"shortTitle":661,"nativeName":661,"countrySlug":526,"region":527,"baseServings":477,"prepMinutes":528,"cookMinutes":9,"difficulty":530,"course":662,"diet":664,"mainIngredients":666,"images":668,"keywords":678,"publishedAt":554,"updatedAt":554,"authorSlug":555},"caipirinha","Caipirinha (Brazilian Cachaça and Lime Cocktail)","Caipirinha",[663],"drink",[665,535,574,536],"vegan",[667],"lime",[669,672,674,676],{"alt":670,"src":671},"Frosted tumbler of caipirinha packed with crushed ice and muddled lime wedges","\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero.jpg",{"alt":670,"src":673},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-1x1.jpg",[659,679,680,681,682,683],"cachaça","lime cocktail","brazilian drink","national cocktail","muddled lime",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":526,"region":689,"baseServings":528,"prepMinutes":690,"cookMinutes":691,"restMinutes":692,"difficulty":693,"course":694,"diet":696,"mainIngredients":697,"images":701,"keywords":711,"publishedAt":554,"updatedAt":554,"authorSlug":555},"coxinha","Coxinha de Frango (Brazilian Chicken Croquettes)","Coxinha de Frango","Coxinha de frango","São Paulo",50,35,60,"medium",[695,571],"snack",[],[698,612,699,700,478],"chicken","cream-cheese","breadcrumbs",[702,705,707,709],{"alt":703,"src":704},"Golden teardrop-shaped coxinha croquettes, one broken open to show shredded chicken and melting cheese","\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-1x1.jpg",[685,712,713,714,715,716,717],"chicken croquette","brazilian snack","catupiry","boteco","salgados","deep fried",{"slug":522,"title":523,"shortTitle":524,"nativeName":525,"countrySlug":526,"region":527,"baseServings":528,"prepMinutes":529,"cookMinutes":429,"difficulty":530,"course":719,"diet":720,"mainIngredients":721,"images":722,"keywords":727,"publishedAt":554,"updatedAt":554,"authorSlug":555},[532],[534,535,536],[453,459,462,466],[723,724,725,726],{"alt":540,"src":541},{"alt":540,"src":543},{"alt":540,"src":545},{"alt":540,"src":547},[522,549,550,551,552,553],{"slug":729,"title":730,"shortTitle":731,"nativeName":732,"countrySlug":526,"region":733,"baseServings":528,"prepMinutes":567,"cookMinutes":734,"restMinutes":568,"difficulty":693,"course":735,"diet":737,"mainIngredients":738,"images":745,"keywords":755,"publishedAt":554,"updatedAt":554,"authorSlug":555},"brazilian-feijoada","Feijoada Completa (Brazilian Black Bean and Pork Stew)","Feijoada Completa","Feijoada completa","Rio de Janeiro",180,[736],"main",[574],[739,740,741,742,743,744],"black-beans","pork-shoulder","smoked-pork","bacon","collard-greens","orange",[746,749,751,753],{"alt":747,"src":748},"Dark black bean feijoada with chunks of pork, served beside white rice, shredded collard greens and orange slices","\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-1x1.jpg",[756,757,758,759,760,761,522],"feijoada","black beans","pork stew","brazilian","carne seca","couve",{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"countrySlug":526,"region":565,"baseServings":433,"prepMinutes":605,"cookMinutes":767,"restMinutes":768,"difficulty":530,"course":769,"diet":770,"mainIngredients":771,"images":775,"keywords":785,"publishedAt":657,"updatedAt":657,"authorSlug":555},"moqueca","Moqueca Baiana (Brazilian Coconut Fish Stew)","Moqueca Baiana","Moqueca baiana",25,30,[736],[573,574,535],[772,773,774,667],"white-fish","tomato","bell-pepper",[776,779,781,783],{"alt":777,"src":778},"Bubbling moqueca baiana in a wide pot, white fish in orange coconut broth with pepper rings and cilantro","\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero.jpg",{"alt":777,"src":780},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-16x9.jpg",{"alt":777,"src":782},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-1x1.jpg",{"alt":777,"src":784},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-4x3.jpg",[763,786,592,787,594,759,788],"fish stew","coconut milk","seafood",{"slug":790,"title":791,"shortTitle":792,"nativeName":793,"countrySlug":526,"region":603,"baseServings":528,"prepMinutes":768,"cookMinutes":767,"restMinutes":429,"difficulty":530,"course":794,"diet":797,"mainIngredients":798,"images":800,"keywords":810,"publishedAt":657,"updatedAt":657,"authorSlug":555},"pao-de-queijo","Pão de Queijo (Brazilian Cheese Bread)","Pão de Queijo","Pão de queijo",[795,695,796],"bread","breakfast",[534,535,536],[478,799],"parmesan",[801,804,806,808],{"alt":802,"src":803},"Basket of golden pão de queijo cheese puffs, one torn open showing the stretchy cheesy interior","\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero.jpg",{"alt":802,"src":805},"\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero-16x9.jpg",{"alt":802,"src":807},"\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero-4x3.jpg",{"alt":802,"src":809},"\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero-1x1.jpg",[811,812,813,814,815,816,796],"pão de queijo","brazilian 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vinagrete","\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero.jpg",{"alt":828,"src":831},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero-16x9.jpg",{"alt":828,"src":833},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero-4x3.jpg",{"alt":828,"src":835},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero-1x1.jpg",[818,837,838,839,840,841,842],"churrasco","rump cap","brazilian barbecue","grilled beef","sirloin cap","vinagrete",24,false,1788563739216]