Side Dish

Brazilian Farofa | Seasoned Toasted Cassava Flour

Farofa is a toasted cassava flour recipe that is among the most treasured traditional dishes in Brazil. It pairs wonderfully with a variety of dishes like rice and beans, stews and barbecue. The texture is quite crunchy, similar to that of bread crumbs and the aromatic flavors of garlic and onions add a special taste to your meal.

Farofa can be prepared in all sorts of different ways; with chopped onions, bacon and butter, or deliciously vegan with veggies. You can add banana for a sweeter twist or scrambled eggs for added protein. The gluten-free, grain-free, nut-free cassava flour will soak up the flavor of all the ingredients you cook it with and the result is sooo good!

No plate of rice and beans is complete without farofa as a side dish or sprinkled on top. And no Brazilian barbecue is legitimate without farofa to dip the meat or linguica (sausage) in.

Go to Recipe: Basic Farofa, Bacon Farofa, Egg Farofa, Banana Farofa

How to Make Farofa | Basic Toasted Cassava Flour

Preparation time: 15 minutes

Yield: 4 servings

Cuisine: Brazilian

Keywords: brazilian recipe, cassava flour recipe, easy, vegetarian, gluten-free, grain-free, nut-free, non-allergenic

Ingredients:

  • 2 thick strips of bacon diced
  • 2 tablespoon of butter cold
  • 1/2 red onion diced
  • 2 cloves of garlic minced
  • 1 cup of Yoki toasted cassava flour
  • Salt and ground black pepper to taste

Preparation:

  1. Add bacon to a cold pan over medium heat. The pan needs to be cold to render the bacon fat first before it starts frying it. When the fat from the bacon begins to melt, add 1 tbsp of butter.
  2. When the bacon begins to fry, add the second tbsp of butter and add the onions and saute until transparent, for about 2 minutes
  3. Add the garlic and fry until it becomes golden
  4. Add the Yoki toasted cassava flour and season with salt and pepper to taste and stir.
  5. Reduce the heat and let it cook, stirring frequently, for 5 to 10 minutes, until it is lightly golden brown and resembles toasted breadcrumbs.

It’s best eaten immediately, but any leftovers can be reheated in a frying pan.

How to Serve Farofa:

Photography: farofa, rice and beans. Farofa with Linguica/picanha. Bacon Farofa. Egg farofa. Banana Farofa.

How to Make Farofa com Bacon | Bacon Toasted Cassava Flour

Preparation time: 10 minutes

Yield: 4 servings

Cuisine: Brazilian

Keywords: brazilian recipe, cassava flour recipe, easy, farofa

Ingredients

Preparation:

How to Serve Farofa:

How to Make Farofa de Banana | Banana Toasted Cassava Flour

Preparation time: 15 minutes

Yield: 6 servings

Cuisine: Brazilian

Keywords: brazilian recipe, cassava flour recipe, easy, farofa

Ingredients:

  • 1 ½ cups Yoki toasted cassava flour
  • 2 bananas, peeled
  • ½ red onion, finely chopped
  • 1 clove of garlic, minced
  • 2 Tablespoon of butter
  • Salt and ground black pepper to taste

Preparation:

  1. Cut the bananas into medium-sized moons.
  2. Place the butter in a medium saucepan and bring to medium heat.
  3. As butter melts, add the onion, season with a pinch of salt and saute until soft.
  4. Add the garlic and sauté for another minute until golden and aromatic.
  5. Add the banana pieces, season with salt and pepper to taste and mix gently for 1 minute – be careful not to break the pieces too much.
  6. Add the cassava flour, little by little, mixing with the spatula to incorporate. Let it cook for another 5 minutes until crispy, stirring occasionally. Taste and set the salt and pepper.

It’s best eaten immediately, but any leftovers can be reheated in a frying pan.

How to Serve Farofa:

How to Make Farofa de Ovo | Egg Toasted Cassava Flour

Preparation time: 15 minutes

Yield: 4 servings

Cuisine: Brazilian

Keywords: brazilian recipe, cassava flour recipe, easy, farofa

Ingredients:

  • 3 eggs
  • 2 tablespoons of  cold water
  • salt and ground black pepper to taste
  • 1 tablespoon of butter
  • 1 onion, finely chopped
  • 1 clove of garlic minced
  • 1 cup of Yoki toasted cassava flour

Preparation:

  1. Beat eggs with water and season with salt and pepper.
  2. In a frying pan, melt the butter and sauté the onion, add the garlic and fry until golden.
  3. Add beaten eggs to the pan, stirring always.
  4. When the eggs start to scramble, add the toasted cassava flour and mix well.
  5. Reduce the heat and let it cook, stirring frequently, for 5 to 10 minutes, until it is lightly golden brown and resembles toasted breadcrumbs.

It’s best eaten immediately, but any leftovers can be reheated in a frying pan.

How to Serve Farofa:

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