1.5 cup of Sophie Anne Company’s Dorota Palm Oil
1 kg of cassava semolina
100 g dried shrimp
Chop the onions and put them in a frying pan with Sophie Anne Company’s Dorota Palm Oil and fry them until they are golden brown.
Mix the shrimp, making sure they do not fall apart too. Add the cassava semolina and the shrimp, mixing with a wooden spoon, so that all the ingredients are soaked in oil. Add salt.
Leave on the heat until the Farofa is well grilled, stirring so that it does not burn.