Ingredients
- 2 cups (of tea) of chopped parsnips (about 300g)
- 1 and a half cup (of tea) of sweet starch (approximately 200g)
- Half a cup (of tea) of sour starch (approximately 50g)
- 1 teaspoon baking powder
- 1/4 cup (of tea) of water
- 5 tablespoons of oil
- 1 teaspoon salt, or more if you prefer
Steps
Step 1: Cook the chopped baroa potatoes in boiling water until they are soft
Step 2: Drain the water and love the potato until it turns into a puree
Step 3: In a bowl, place the sweet and sour manioc flour and the baking powder, then mix
Step 4: In a pan, place 1/4 cup (of tea) of water, 5 spoons (of soup) of oil and 1 spoon (of tea) of salt, then mix and let it boil
Step 5: Put the boiled mixture from the pan into the bowl and mix until it turns into farofa
Step 6: Add the mashed potato and mix well until you get a uniform dough
Step 7: Model into balls and place in a non-stick pan, keeping a small space between them
Step 8: Preheat the oven to 210 degrees celsius
Step 9: Bake for about 50 minutes until cracked and completely set.
Tips
1: You can replace the baroa potato with sweet potato or cassava, the recipe will still be great
2: You can also add dried herbs such as oregano, rosemary and parsley
3: The balls can be frozen before baking to save for later. To bake, just place them still frozen in the preheated oven for 50 minutes
4: When making the dough, if it is still too sticky, you can add a little more sweet sprinkles to improve it