2 chicken livers
2 Tbsp vegetable oil
1 Tbsp colorau (annatto mixed with cornflour), or 1 tsp ground annatto seeds
4 scallions, green part only, sliced
2 cups farinha de mandioca
Salt and pepper to taste
parboiled the chicken livers; then she diced them. Meanwhile, she
grated an onion and fried it in vegetable oil until it began to soften.
Then, she added colorau, which is urucum (annatto)
mixed with a bit of cornflour, and stirred to combine. She added the
diced livers and let everything cook together for a bit, until the
livers were done. She threw in the scallion greens, and then began adding the farinha de mandioca a little at a time, stirring to mix flavors and toast a bit. Adjust with salt. That’s all.
A few notes (from Peter):
I would have sautéed the livers in butter with salt and pepper. I would dice the onions instead of grating them, then use butter to sauté. Colorau is optional. Add the farinha a bit at a time over low heat to let it toast in the butter. In Brazil, the cooks usually don't use black pepper, but I can't live without it.
Eggs -- either hard boiled and roughly diced, and added near the end, or fried with a bit of garlic in the butter and cut up before adding the onions -- are often included. You can throw in some chopped parsley, and a bit of hot pepper, too.
There are millions of variations, and they are all delicious.