International Cuisine > Brazilian Cuisine > Side Dishes (Brazilian) > Farofa Recipe

Traditional Brazilian Farofa

Farofa is a toasted cassava flour mixture, a staple side dish in Brazilian cuisine. This recipe delivers a rich and savory farofa that complements any Brazilian meal. It is a versatile dish that can be customized with various ingredients to suit your taste.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
6-8
Ingredients
  • 2 cups Cassava Flour (farinha de mandioca)
  • 150 g Bacon, diced
  • 1 medium Onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • 2 Eggs, lightly scrambled
  • 1/2 cup Green Olives, chopped
  • 1/4 cup Fresh Parsley, chopped
  • to taste Salt
  • to taste Black Pepper

Rendering the Bacon

Start by cooking the diced bacon in a large skillet over medium heat. Cook until the bacon is crispy and has rendered its fat. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.

Sautéing Aromatics

Add the olive oil and butter to the skillet with the bacon fat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Adding the Eggs

Pour the lightly scrambled eggs into the skillet with the onions and garlic. Stir continuously until the eggs are cooked and slightly broken up.

Toasting the Cassava Flour

Gradually add the cassava flour to the skillet, stirring constantly to ensure it is evenly coated with the bacon fat, butter, and egg mixture. Continue to stir and toast the flour over medium-low heat until it is golden brown and has a slightly nutty aroma, about 10-15 minutes. Be careful not to burn the flour; reduce heat if necessary.

Adding the Finishing Touches

Stir in the cooked bacon, chopped green olives, and fresh parsley. Season with salt and pepper to taste. Mix well to combine all ingredients thoroughly.

Serving

Serve the farofa warm as a side dish with feijoada, grilled meats, or any Brazilian main course. It can also be used as a topping for rice and beans.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

  • Calories: Approximately 350-400
  • Fat: 25-30g
  • Carbohydrates: 20-25g
  • Protein: 10-15g

Other Important Considerations for Nutrition

  • Fat Content: This recipe is relatively high in fat due to the bacon and butter. Consider using lean bacon or reducing the amount of butter for a healthier option.
  • Fiber: Cassava flour does provide some fiber, but it is not a significant source. Consider adding other vegetables or increasing the amount of parsley for added fiber.
  • Sodium: Adjust the amount of salt based on your preference and dietary needs, especially if using salted bacon and olives.

← Quindim: A Sweet Brazilian Delight Traditional Feijoada: A Brazilian Black Bean Stew →

FAQ

  • Can I make farofa ahead of time?

    Yes, farofa can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. Reheat gently before serving.
  • Can I use different types of flour?

    While cassava flour (farinha de mandioca) is traditional, you can experiment with other types of flour like corn flour or manioc flour, but the texture and flavor will be different.
  • What are some variations I can add to farofa?

    You can add cooked sausage, diced carrots, raisins, nuts, or banana slices to create different flavor profiles.