Farofa is one of those magical Brazilian side dishes that seems simple on paper but adds enormous textural complexity to any meal. Made by toasting cassava flour in butter with aromatics, it is at once crunchy, savory, and deeply satisfying. Farofa goes with practically everything: Feijoada, Churrasco, roast chicken, and fish stews.
Ingredients
Ingredients
- 250g cassava flour (farinha de mandioca grossa — coarse)
- 100g unsalted butter
- 1 onion, finely diced · 3 garlic cloves, minced
- 4 slices of bacon, chopped (optional)
- 2 hard-boiled eggs, chopped (optional)
- Fresh parsley, chopped · Salt and pepper
Method
In a wide skillet, melt butter over medium heat. Add bacon and cook until crispy. Remove and set aside. In the same butter, fry onion until golden (5–7 min). Add garlic, cook 1 min. Reduce heat to medium-low. Add cassava flour in a steady stream, stirring constantly. Toast the flour for 5–8 minutes, stirring continuously, until golden, fragrant, and crumbly. Season with salt and pepper. Stir in bacon, chopped eggs, and parsley. Serve warm.