Lara Secchin Posted September 5, 2016 Share Posted September 5, 2016 Farofa is a common SIDE DISH in Brazil made of fried yucca flour. I know yucca flour is compliant, I was just wondering a side dish having it as it's main component would also be compliant. It's usually made with butter (I would make it with ghee, or with coconut oil) and other ingredients can be added to it: carrots, eggs, pork meat, sausages, tomatoes, bananas, olives, raisins etc... Mine is usually shredded carrots and eggs (maybe some meat). I have attached some pictures of how it looks like when it's ready. It is difficult to find something similar to explain better. I'm on day five and I haven't eaten it yet, but it's something that I really like and a great side dish for some meat! Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted September 5, 2016 Moderators Share Posted September 5, 2016 Fried yucca would be okay, but making flour of the yucca and then frying the flour is not a good choice during a Whole30. It is too far removed from real, whole food. The idea is not for you to remain close to your established way of eating, but to focus on real, whole foods. Link to comment Share on other sites More sharing options...
Lara Secchin Posted September 5, 2016 Author Share Posted September 5, 2016 1 minute ago, Tom Denham said: Fried yucca would be okay, but making flour of the yucca and then frying the flour is not a good choice during a Whole30. It is too far removed from real, whole food. The idea is not for you to remain close to your established way of eating, but to focus on real, whole foods. I appreciate your answer. The specific flour used for this dish is not refined, it's basically toasted dried shredded yucca, no additives (it's actually fairly thick and grainy), but I'm not sure if this would change anything. I understand the amount of changes made to the yucca for this dish, however I still find it very real. I do have a feeling that this will be more of a personal choice than a rule/recommendation. Thanks again! Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted September 5, 2016 Moderators Share Posted September 5, 2016 Hearing that it is toasted, shredded yucca sounds better than powdery flour. Consider this when planning meals. The yucca is a lot of carbs. Be sure to add some green, leafy veggies to match the volume of farofa and you should be okay. Link to comment Share on other sites More sharing options...
Lara Secchin Posted September 8, 2016 Author Share Posted September 8, 2016 On 9/5/2016 at 6:15 PM, Tom Denham said: Hearing that it is toasted, shredded yucca sounds better than powdery flour. Consider this when planning meals. The yucca is a lot of carbs. Be sure to add some green, leafy veggies to match the volume of farofa and you should be okay. Thank you! Since it's something fairly different from what's available in the US, it was difficult for me to fully explain it. You can even make the flour at home with fresh yucca, if you're patient enough. Thanks again for your response! Link to comment Share on other sites More sharing options...
GlennR Posted September 24, 2016 Share Posted September 24, 2016 Share the recipe? Link to comment Share on other sites More sharing options...
HilaryR Posted October 1, 2016 Share Posted October 1, 2016 Thank you for posting this! My husband is Brazilian and Farofa is one of our favorite accompaniments for any good churrasco! Glad to know that this is compliant when made with approved fats and served in very controlled portions. Link to comment Share on other sites More sharing options...
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