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3 tablespoons butter ½ onion, thinly sliced 1 egg Manioc meal 1 tablespoon finely chopped parsley
Melt butter in a skillet and gently sauté onion. (Onion may be omitted, if desired.) Keep heat low and add the egg, scrambling it, mixing it well with the onion and butter. Gradually add the manioc meal, stirring well. Add enough of the meal to produce a mixture similar to the consistency of loose toasted bread crumbs. Mix in parsley and season to taste with salt.
This is served as an accompaniment to Feijoada or with roast chicken or turkey, either as a stuffing or an accompaniment. It is also excellent with steaks, chops, or roasts. When it is used as a stuffing, sometimes olives, raisins, or small pieces of cooked ham are added.
