Farofa
Photo: Melsj, CC BY-SA 4.0
Farofa is toasted manioc flour cooked with bacon, garlic and onion, and it is the sandy, savory side that Brazilians spoon beside feijoada and grilled meat. The flour soaks up the rendered bacon fat and turns golden and nutty in a few minutes. Tempero baiano, a blend of cumin, paprika, cilantro and oregano, gives it warmth. Ten minutes in one skillet is all it takes.
Instructions
Set a skillet over medium heat and add the chopped bacon. Fry it for about a minute, then add up to 1 tbsp of the butter or oil only if the meat has not released enough fat to fry the garlic and onions.
Stir in the garlic and cook for about a minute. Keep it moving so it does not burn.
Add the onions and the tempero baiano, and cook for roughly another minute until the onions begin to soften.
Tip in the manioc flour or premade farofa mix, along with any extras you like, and stir well. Keep toasting for a couple of minutes more.
If you are using premade farofa mix, keep stirring until the extra ingredients are well cooked. With raw cassava flour, slowly work in the remaining butter or oil and stir until the flour turns golden and toasted.
Turn off the heat and taste before adding salt, since the flour or mix may already be salted. Stir in chopped cilantro if you want it, and serve hot or warm.
Make it personal.
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