Farofa, Brazilian Toasted Cassava Flour Recipe (2024)

When it comes to delicious Brazilian food, farofa is a tried and true staple.

This hearty side dish can be found next to a variety of entrees and can be made using a myriad of tasty ingredients.

Read on to learn more about farofa and what it takes to make this memorable Brazilian side dish for a true culinary adventure.

What is Farofa?

Farofa is a classic Brazilian side dish that is primarily made from toasted manioc flour.

Manioc flour is also referred to as yucca or cassava flour since the flour is made from the cassava root.

Many believe that manioc flour and tapioca flour are the same thing. However, this is not the case.

The farofa recipe blends the flour with foods like bacon or other smoky meats to give it a hearty flavor.

The traditional toasted cassava flour recipe is commonly mixed with nuts or raisins, and you’ll also find hard-boiled or scrambled eggs included, too.

To really take things up a notch, bananas are typically added to the recipe.

Bananas and raisins give farofa a subtle sweetness, while the smokiness of the bacon offsets the sweet flavor.

Chefs can add or subtract whatever they choose to make a custom farofa dish.

Every Brazilian restaurant has their own version of the delicious side dish.

What to Eat with Farofa

Since farofa is considered the official side dish of Brazil, you’ll find it served with a variety of different meals.

It goes great with practically any main dish.

It’s most commonly found served with hearty Brazilian fish stews like Moqueca, or Feijoada, a popular Brazilian black bean stew and your traditional Brazilian barbecue.

You can also use farofa as a stuffing for poultry.

Think of it as similar to the American version of stuffing but with a ton of Brazilian flavors and flair.

The recipe for farofa can vary depending on the individual chef’s taste or the region of Brazil where it is served.

It’s also found commercially made and packaged at every Brazilian market.

Although the homemade version is much more flavorful and a truer representation of authentic Brazilian cuisine.

The raw flour is toasted with either olive oil or vegetable oil to give it a nice texture and brown coloring.

Then, salt and smoked meat and spices are added for a rich, deep flavor.

How to Make Farofa

Follow these easy steps to make yourself a really good farofa;

Farofa Ingredients

• 3 cloves garlic finely chopped
• 1 onion finely chopped
• Kosher salt & pepper
• 6 oz bacon, diced
• Vegetable oil, if needed
• 2 cups coarsely ground manioc flour (cassava flour)
• 4 tablespoon butter
• 1/4 cup parsley
• 1/4 cup chives
• 1/2 cup chopped black olives, optional
• 1/2 cup diced hard-boiled egg, optional

Farofa Recipe

1. Cook the bacon in a cold large skillet over medium heat until golden brown.
2. Once the fat is rendered, add the butter and cook the bacon until golden brown.
3. Add the onions and sauté them until transparent. (Make sure the onions are finely chopped.)
4. Add the garlic and sauté for a minute.
5. Add the cassava flour and stir continuously to avoid it burning. Add small amount of oil if needed.
6. Add the olives and hard boiled egg if desired.
7. Add salt and pepper to taste, and once the farofa is evenly toasted, remove it from the heat.
8. Add the parsley and chives and mix well.
9. Put the farofa in a serving bowl and serve at room temperature.

Farofa Recipe Tips

If you want to try your hand at making farofa yourself, toasting the flour mixture to the perfect consistency is key.

Make sure your frying pan of oil is hot before adding the flour, then allow it to toast for around six to eight minutes.

The flour should be toasted but not burnt.

You can opt to cook the bacon first, then toast the flour in the bacon fat for even more intense flavor.

Garlic and other spices are optional but they will bring this side dish to the next level.

Don’t forget to add some fruit like mashed bananas, chopped apples, or raisins to the ingredient mix.

Serve the finished product with your main course or sprinkle it onto the dish as an additional flavoring.

If you can’t find cassava or manioc flour locally, corn flour is a good substitute.

However, the manioc flour is the main ingredient of the dish and the result may lack the authenticity you’re looking for.

Store your leftover farofa in an airtight container and place it in the fridge. It should be good up to 4 or 5 days.

Experience Farofa & the Flavors of Brazil

Try some farofa if you truly want to immerse yourself in the amazing flavors of Brazilian food.

Farofa is one of Brazil’s most popular side dishes.

Best of all it is easy to make and you can tweak the recipe to suit your own personal taste.

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Farofa Recipe

Yield: 5 Servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Farofa is a classic, hearty Brazilian side dish that is served next to any entree and can be made using a myriad of tasty ingredients. Think of it as similar to the American version of stuffing but with a ton of Brazilian flavors and flair.

Ingredients

• 3 cloves garlic finely chopped
• 1 onion finely chopped
• Kosher salt & pepper
• 6 oz bacon, diced
• Vegetable oil, if needed
• 2 cups coarsely ground manioc flour (cassava flour)
• 4 tablespoon butter
• 1/4 cup parsley
• 1/4 cup chives
• 1/2 cup chopped black olives, optional
• 1/2 cup diced hard-boiled egg, optional

Instructions

1. Cook the bacon In a cold skillet over medium heat until golden brown.
2. Once the fat is rendered, add the butter and cook the bacon until golden brown.
3. Add the onions and sauté them until transparent. (Make sure the onions are finely chopped.)
4. Add the garlic and sauté for a minute.
5. Add the cassava flour and stir continuously to avoid it burning. Add small amount of oil if needed.
6. Add the olives and hard boiled egg if desired.
7. Add salt and pepper to taste, and once the farofa is evenly toasted, remove it from the heat.
8. Add the parsley and chives and mix well.
9. Put the farofa in a serving bowl and serve at room temperature.

Notes

If you can’t find cassava or manioc flour locally, corn flour is a good substitute.

Make sure your pan of butter is hot before adding the flour, then allow it to toast for around six to eight minutes.

Store homemade farofa in an airtight container in the fridge for up to 3-5 days.