Farofa
| 1 | lb | Manioc Flour | Coarse |
| 1/2 | lb | Margarine |
| 4 | oz | Olives | Pitted, chopped |
| 1 | ea | Onion | Chopped fine |
| 3 | ea | Eggs | Boiled and quartered |
| 1 | tspn | Salt |
Fry
onion in margarine. When golden, add manioc flour and olives.
Stir to cook evenly, do not allow to brown. When ready, mix in the eggs.
Serve with barbecued meat and French fries, or with "feijoada" (black
bean casserole).