Farofa
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.
A toasted Brazilian cassava flour side dish with bacon and onions that adds irresistible texture to any meal.
Nutrition per serving
Ingredients
Base
Protein
Aromatics
Fat
Extras
Garnish
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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