Brazilian recipe
How to make Farofa
All over Brazil
Cassava flour toasted in butter or oil until golden, often with onion, garlic or bacon. Brazilians sprinkle it over rice, beans and grilled meat to add crunch.
Ingredients
- 250 g cassava flour (farinha de mandioca), from a Latin American or Brazilian shop
- 50 g butter
- 100 g smoked bacon, finely diced (optional)
- 1 small onion, finely chopped
- Salt
- A small handful of parsley, chopped
Method
- Fry the bacon in a large frying pan until crisp. Add the butter and the onion and cook gently until the onion is soft and golden.
- Add the cassava flour and stir all the time over a medium heat for 5 to 8 minutes, until it is lightly toasted and smells nutty.
- Season with salt, stir in the parsley and serve warm or at room temperature with beans, feijoada or grilled meat.
Made it at home? Tick it off and it goes into your kitchen passport.
In Bahia, farofa is often made with dendê, red palm oil, which turns it yellow.
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