Farofa Completa (Loaded Brazilian Cassava Flour)

🧂 Ingredients

• 2 cups Farinha de Mandioca (Cassava Flour)(Look for coarse or medium grain for best texture. Fine grain can become gummy.)
• 200 g Bacon(Diced into small pieces (about 1/4 inch).)
• 3 tbsp Unsalted Butter
• 2 Large Eggs(Lightly beaten with a pinch of salt and pepper.)
• 1 medium Yellow Onion(Finely chopped.)
• 2 tbsp Fresh Parsley(Finely chopped.)
• to taste Salt
• to taste Black Pepper

👨‍🍳 Instructions

1. 1

   Cook the bacon: Place the diced bacon in a large, heavy-bottomed skillet or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crispy and has rendered most of its fat, about 8-10 minutes. Using a slotted spoon, remove the crispy bacon bits to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet. Discard any excess fat.

   ⏱️ 10 minutes
2. 2

   Sauté the aromatics: Add the butter to the skillet with the reserved bacon fat. Once the butter is melted and shimmering, add the finely chopped onion. Cook over medium heat, stirring frequently, until the onion is softened and translucent, about 5-7 minutes. Be careful not to brown the onion too much.

   ⏱️ 7 minutes
3. 3

   Toast the cassava flour: Reduce the heat to medium-low. Add the farinha de mandioca to the skillet. Stirring constantly with a wooden spoon or heatproof spatula, toast the flour until it is fragrant and lightly golden brown, about 5-7 minutes. Constant stirring is crucial to prevent burning and ensure even toasting.

   ⏱️ 7 minutes
4. 4

   Scramble in the eggs: Push the toasted flour mixture to one side of the skillet. Pour the lightly beaten eggs into the cleared space. Let them set slightly, then gently scramble them until they are just cooked through and no longer runny. Break up the scrambled eggs and mix them into the farofa.

   ⏱️ 2 minutes
5. 5

   Combine and finish: Stir the crispy bacon bits and chopped fresh parsley into the farofa. Season with salt and freshly ground black pepper to taste. Stir well to combine all ingredients. The farofa should be loose and crumbly, not wet or sticky.

   ⏱️ 1 minute
6. 6

   Serve immediately as a side dish with grilled meats (churrasco), stews like feijoada, or any main course.

   ⏱️ N/A

💡 Pro Tips

• ✓Constant stirring is key during the toasting phase to prevent the cassava flour from burning and to achieve an even, golden color.
• ✓The final texture should be loose and crumbly, similar to coarse sand, not clumpy or sticky. Adjust with a tiny bit more butter if it seems too dry.
• ✓Farofa is an indispensable accompaniment to traditional Brazilian dishes like Feijoada and Churrasco, adding a delightful textural contrast.
• ✓Taste and adjust seasoning at the end, as bacon can be salty.

🔄 Variations

• Add sliced bananas (fresh or fried) towards the end of cooking for a touch of sweetness.
• Stir in pitted green olives, chopped, along with the parsley for a briny kick.
• Incorporate other finely diced vegetables like bell peppers or corn.

🥗 Nutrition

Per serving