A great gluten-free accompaniment for feijoada, churrasco, and many other typical Brazilian dishes.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 cups


  • 1 cup diced bacon
  • 1 medium yellow onion small diced
  • 1/4 cup red bell peppers small diced
  • 1/4 cup yellow bell peppers small diced
  • 1 large carrot grated
  • 2 tablespoon dendê or red palm oil optional
  • 2 cups manioc flour
  • 3 eggs hard-boiled and small diced
  • 1/4 parsley or cilantro finely chopped
  • Salt and pepper to taste


  1. Using a large frying pan, over high-heat, sauté the bacon until brown. Add onion, bell peppers, and carrot and let sauté until onion starts to turn translucent (about 2-3 minutes), stirring now and then. Add the dendê oil and cassava flour, mixing everything very well.
  2. Remove from heat. Season with salt and pepper. Add eggs and parsley. Serve warm.
  3. Optional ingredients:
  4. golden raisins, sautéed small diced bananas, small diced sausage, thinly shredded kale (sautéed), chopped green olives.
  5. For a vegetarian version, omit the bacon and eggs. Add some of the optional ingredients above instead (raisins and sautéed diced bananas pair well with onions and carrots as well as kale and olives pair with onions, carrots, and bell peppers).