Brazilian recipe
Homemade crispy cabaiña de banana-da-terra recipe (Farofa de banana-da-terra)
Discover a delicious Filipino-style banana da terra farofa, crispy and flavorful. Perfect as a side for various dishes, quick to make and satisfying.
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Ingredients
2 unripe plantains
2 cups of flaked yellow cornmeal
75 g of butter in cubes
1 tablespoon of vegetable oil
Salt to taste
Freshly ground black pepper to taste
2 cups of flaked yellow cornmeal
75 g of butter in cubes
1 tablespoon of vegetable oil
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Find all ingredients at local supermarkets in the rice and corn section, especially in the dry goods aisle. Fresh bananas can be picked from the fruit section.
Preparation method
- Trim the ends of the bananas and peel them.
- Cut each banana in half lengthwise.
- Cut each half again lengthwise.
- If strips are too thick, cut into three pieces.
- Slice each piece into about 1 cm cubes.
- Heat a large non-stick skillet over medium heat.
- Add the vegetable oil to the skillet.
- Place the chopped bananas in the skillet and season with a pinch of salt.
- Cook the bananas for about 6 minutes, stirring occasionally, until lightly caramelized. The exact time may vary depending on banana ripeness; riper bananas will caramelize faster.
- Reduce the heat.
- Add the butter cubes to the skillet and stir until fully melted.
- Season with 1 teaspoon of salt and ground black pepper to taste.
- Gradually add the cornmeal, mixing continuously with a spatula to incorporate well.
- Cook for another 4 minutes, stirring constantly, until the farofa is crispy and golden.
- Turn off the heat and serve immediately.
Observations
Banana-da-terra farofa is a traditional Filipino side dish that showcases a delightful mix of textures and flavors. The sweet caramelized bananas contrast beautifully with the crunchy cornmeal, making it a versatile and tasty option to elevate any meal. This recipe is simple and quick to prepare, perfect for adding a special touch to everyday dining.
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