How to Make the Perfect Farofa
Brazilian · Easy · 20 min · 6 servings
Farofa is a toasted cassava flour side dish that is absolutely essential to the Brazilian table, adding a nutty crunch and a pleasantly dry contrast to juicy stews and grilled meats. It is endlessly versatile and can be enriched with bacon, onions, hard-boiled eggs, or banana depending on the region and occasion.
Why this recipe works
This Farofa recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 210 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 250 g coarse cassava flour farinha de mandioca
- 150 g bacon lardons or diced smoked bacon
- 1 whole medium onion finely diced
- 2 tbsp unsalted butter
- 2 whole hard-boiled eggs roughly chopped
- 2 tbsp fresh parsley finely chopped
Step by step instructions
Step 1: Render the Bacon
Place the diced bacon in a large dry skillet or wide saucepan over medium heat. Cook, stirring occasionally, for 5 to 6 minutes until the bacon is crispy and has rendered most of its fat. The bacon fat will serve as part of the cooking medium and add incredible flavor to the cassava flour.
Step 2: Cook the Onion
Add the butter to the pan with the rendered bacon and its fat. Add the diced onion and cook over medium heat for 4 to 5 minutes, stirring frequently, until the onion is softened and translucent. Season lightly with salt, keeping in mind that the bacon is already salty.
Step 3: Toast the Cassava Flour
Reduce the heat to medium-low and add the coarse cassava flour to the pan. Stir continuously with a wooden spoon to coat every grain in the fat and to prevent burning. Toast for 4 to 5 minutes until the flour is golden and nutty smelling, with some lightly browned bits throughout.
Step 4: Finish and Serve
Remove the pan from heat and gently fold in the chopped hard-boiled eggs and fresh parsley. Taste and adjust seasoning with salt and pepper. Serve the farofa immediately as a warm side dish alongside feijoada, picanha, or moqueca. Leftover farofa can be stored in an airtight container for up to 3 days.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- bacon lardons → diced smoked sausage or linguica for a different but equally smoky character
- coarse cassava flour → fine cassava flour for a lighter less crunchy texture that still carries the toasted flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Toasting the cassava flour over high heat which causes it to burn quickly and develop a bitter taste
- Not stirring continuously during toasting which results in unevenly cooked flour with raw and burnt patches
Nutrition facts
Per serving: 210 calories, 5g protein, 28g carbs, 9g fat, 2g fiber.
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