Farofa
Toasted cassava flour, cooked in butter and bacon fat with onion and garlic until light golden and fragrant, a fixture on nearly every Brazilian table. Cassava flour processing was developed by Indigenous Tupi-Guarani peoples long before colonization; the name farofa likely derives from Kimbundu, an Angolan language, reflecting the dish's later shaping by enslaved African and Portuguese colonial cooking.
MeatMeat-optional
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups farinha de mandioca (cassava/manioc flour)
- 3 tbsp butter, or oil for a dairy-free version
- 4 oz bacon, diced
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- Salt, to taste
- 2 tbsp chopped scallions or parsley, optional garnish
Steps
- In a large skillet over medium heat, cook the diced bacon until crisp, then remove and set aside, leaving the rendered fat in the pan.
- Add the butter to the pan and melt.
- Add the chopped onion and garlic, sauteing until soft and fragrant, about 3-4 minutes.
- Reduce the heat to low and gradually stir in the cassava flour, a little at a time, stirring constantly to coat evenly and prevent burning.
- Toast the flour mixture, stirring frequently, for 8-10 minutes until light golden and fragrant.
- Return the bacon to the pan, season with salt, and stir to combine.
- Garnish with scallions or parsley and serve warm alongside rice, beans, and meats.