Farofa
By Groceree
Toasted cassava flour, the sandy scatter that goes on everything in Brazil. Fried with bacon and onion until golden and dry, it soaks up whatever it lands on.
Last updated
- Servings
- 8 servings
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
Ingredients
- cassava flour300 g
smoked bacon150 g
butter80 g
onions1
garlic cloves3
spring onions3
flat-leaf parsley3 tbsp
eggs (optional)2
salt
black pepper
Instructions
- 01
Finely dice the , finely chop the , and , and slice the . If using the , beat them.
- 02
Fry the in a large dry pan until crisp and the fat has rendered out.
- 03
Add the , then the , and cook for 8 minutes until soft and golden. Add the 1 minute before the end.
- 04
If using the , push everything aside, scramble them in the pan and break them up small.
- 05
Add the all at once and stir constantly over medium heat for 8 to 10 minutes.
- 06
Keep stirring. It goes from pale and raw-tasting to golden and nutty, and it will catch and burn the moment you stop.
- 07
Take it off the heat while it is still loose and sandy. Season with and , and fold in the and the .
Notes
- Stir the whole time. Cassava flour scorches in seconds against a hot pan and burnt farofa tastes of nothing but ash.
- It should stay dry and sandy, never clumped or greasy. Add butter a little at a time if you are unsure.
- Farofa goes with feijoada, churrasco and roast chicken, and the point is that it drinks up the juices on the plate.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 4 g
- Carbs
- 34 g
- Fat
- 12 g
Estimated from the ingredients.
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