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

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

Add the butter and the onion and sauté until translucent.

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.

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

Season with salt and pepper and add the chopped parsley.

Serve warm or at room temperature.