Step 1

Hydrate the raisins in warm water for 5 minutes. Drain and reserve.

Step 2

In a large skillet, fry the bacon until golden brown.

Step 3

Add the butter and the onion and sauté until translucent.

Step 4

Add the manioc flour, lower the heat and keep mixing until it toasts slightly and becomes a nice golden color. That should take about 5 minutes.

Step 5

Add the hydrated raisins and the nuts and mix everything together.

Step 6

Season with salt and pepper and add the chopped parsley.

Step 7

Serve warm or at room temperature.