Farofa

Farofa (Toasted Cassava Crumb)

Brazil's beloved toasted cassava crumb, fried with bacon, onion and egg for a savoury crunch sprinkled over rice, beans and grilled meats.

Prep

10 min

Cook

15 min

Total

25 min

Serves

4 to 6

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz) cassava flour (farinha de mandioca), use the fine-to-medium 'torrada' (toasted) variety, not raw manioc flour
• •100 g (3½ oz) bacon, finely diced, pork belly bacon
• •30 g (2 tbsp) unsalted butter
• •1 medium onion, finely diced
• •2 cloves garlic, minced, optional but common
• •2 large eggs, lightly beaten
• •1 tsp fine sea salt, adjust to taste
• •0.5 tsp (½ tsp) freshly ground black pepper
• •2 tbsp fresh parsley or chives, finely chopped, optional

Steps

1. 1 Heat a large, heavy skillet (preferably cast iron) over medium heat. Add the diced bacon and cook, stirring occasionally, for 4 to 5 minutes until the fat has rendered and the pieces are deeply golden and crisp. Do not drain the fat.
2. 2 Add the butter to the rendered bacon fat. Once melted, stir in the onion and cook for 2 to 3 minutes until soft and translucent, then add the garlic (if using) and cook 30 seconds more until fragrant.
3. 3 Sprinkle the cassava flour evenly over the pan and stir continuously with a wooden spoon for 2 to 3 minutes, pressing and breaking up any clumps, until the flour is evenly coated, slightly darker in colour, and smells toasty. The mixture should look loose and sandy, not gummy.
4. 4 Pour the beaten eggs in a thin, steady stream while stirring the farofa constantly so the egg sets as fine, thread-like strands distributed through the crumbs. Keep stirring for about 1 minute until the egg is fully cooked through and no wet, raw streaks remain.
5. 5 Season with salt and pepper, stir in the chopped parsley, and taste for seasoning. Transfer to a serving bowl immediately so it keeps its crunch. Serve warm as a side for rice, beans, feijoada, picanha or any grilled meat.