• 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


  • 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.


  • 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