Farofa (Toasted Cassava Flour)

🧂 Ingredients

• 2 cups Cassava flour (farinha de mandioca)(Look for 'farinha de mandioca' or 'toasted cassava flour'. Coarse or medium grain is preferred for texture.)
• 4 tbsp Unsalted butter(Or substitute with bacon fat for extra flavor.)
• 1 medium Yellow onion(Finely diced.)
• 100 g Bacon(Diced into small pieces.)
• 2 Eggs(Optional, for added richness.)
• to taste Salt
• to taste Black pepper
• 1/4 cup Pitted green olives(Optional, finely chopped for a briny contrast.)

👨‍🍳 Instructions

1. 1

   Cook the bacon: In a large skillet or cast-iron pan over medium heat, cook the diced bacon until crispy and golden brown. This should take about 6-8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving about 1-2 tablespoons of the rendered bacon fat in the skillet. Discard any excess fat.

   ⏱️ 8 minutes
2. 2

   Sauté the onion: Add the finely diced onion to the skillet with the reserved bacon fat. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Do not let it brown too much.

   ⏱️ 7 minutes
3. 3

   Toast the cassava flour: Add the butter to the skillet with the onions. Once the butter has melted, add the cassava flour. Stir well to combine with the onions and butter. Reduce the heat to medium-low.

   ⏱️ 2 minutes
4. 4

   Toast and stir: Continue to cook the cassava flour, stirring constantly, for about 8-10 minutes. The flour should become fragrant and lightly golden brown. Be careful not to burn it; constant stirring is key to even toasting and preventing scorching.

   ⏱️ 10 minutes
5. 5

   Incorporate optional ingredients: If using eggs, push the toasted flour mixture to one side of the pan. Pour the lightly beaten eggs into the empty side and scramble them until just cooked through. Then, break up the scrambled eggs and mix them into the farofa. Stir in the reserved crispy bacon and the optional chopped olives.

   ⏱️ 3 minutes
6. 6

   Season and serve: Taste the farofa and season generously with salt and freshly ground black pepper. Stir well to combine. Serve immediately as a side dish.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Constant stirring is crucial to prevent the cassava flour from burning and to achieve an even golden-brown color and toasty flavor.
• ✓Farofa is an essential and versatile side dish in Brazilian cuisine, perfect with churrasco (barbecue), feijoada, or fried chicken.
• ✓The key is to toast the flour until it's fragrant and lightly golden, not dark brown or burnt.

🔄 Variations

• Sweet Banana Farofa: Omit bacon and eggs. Sauté sliced bananas in butter until caramelized before adding cassava flour. Add a pinch of cinnamon.
• Vegetarian Farofa: Omit bacon and use vegetable oil or more butter. Sauté onions and garlic until fragrant.

🥗 Nutrition

Per serving