In a large, round Pyrex dish bring together all vegetables well chopped, the butter, salt, pepper and cumin. Add the boiling water, mix well and add the manioc flour. Continue stirring with a fork until it reaches the desired consistency. For a drier farofa, just increase the amount of flour.
NOTE: "Northeastern" here refers to the Northeast region of Brazil where farofa [fah'rawfah] is widely known and consumed in everyday dishes. There are several variations in texture, color, smell and flavor, all depending on the ingredients used, like local nut oils, for example.