Fariña is historically eaten alongside stew, it appears like a tortilla and has a really specific taste. She may be very wealthy.
Components
Coarse cassava flour 250 grams
Garlic 2 cloves
Stew broth required quantity
Salt to style
Olive oil 4 tablespoons
Elaboration
Sauté the chopped garlic cloves in 3 tablespoons of oil till
simply donate them.
Place the cassava flour and salt in a bowl.
Add the garlic and oil and stir.
Add the recent stew broth whereas mixing nicely.
It needs to be a barely moist dough.
Place the pan with the remaining tablespoon of oil on the warmth and
incorporate the cassava flour dough.
Pair and cook dinner as an omelet.
It slides onto a flat lid and flips over.
It needs to be golden. Flip till each side
they’re cooked.
It’s ideally served with the stew or as an omelet.
