Farofa (Toasted Cassava Flour)
A classic Brazilian table staple of cassava flour toasted in butter with onion, garlic, and bacon until golden and savory-nutty. Sprinkled over rice and beans or alongside churrasco, it adds irresistible crunch to every bite.
Ingredients
- 2 cups cassava flour (farinha de mandioca, coarse or fine)
- 4 tbsp unsalted butter
- 4 strips bacon, finely chopped
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh flat-leaf parsley, finely chopped
Instructions
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1
In a large skillet over medium heat, cook 4 strips finely chopped bacon until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
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2
Add 4 tbsp unsalted butter to the pan. Once melted, add 1 small finely diced yellow onion and cook, stirring, until softened and lightly golden, about 3 minutes.
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3
Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
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4
Reduce heat to medium-low. Add 2 cups cassava flour (farinha de mandioca, coarse or fine) to the pan in a steady stream, stirring constantly to coat it in the fat.
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5
Toast the cassava flour, stirring frequently, until golden and fragrant, about 5 to 7 minutes. Do not walk away - it can burn quickly.
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6
Return the reserved bacon to the pan. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper and stir to combine.
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7
Remove from heat and fold in 2 tbsp finely chopped fresh flat-leaf parsley. Taste and adjust salt. Serve warm as a side dish to be sprinkled over food at the table.