Farofa
Ingredients
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- 1 medium onion – finely chopped
- 2 cloves garlic – minced
- 3 tbsp unsalted butter
- 1 tbsp neutral oil
- 2 cups cassava flour (farinha de mandioca)
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 cup parsley – finely chopped (~0.5 n/a parsleys)
Instructions
1. In a large wide skillet over medium heat, melt the unsalted butter with the neutral oil until the butter foams, 1–2 minutes.
2. Add the onion and cook, stirring, until translucent and lightly golden, 5–7 minutes.
3. Stir in the garlic and cook until fragrant, 30–60 seconds.
4. Sprinkle in the cassava flour (farinha de mandioca) in a steady rain, stirring constantly to coat; toast over medium to medium-low heat until the grains are sandy, loose, and lightly golden, 5–10 minutes.
5. Season with the kosher salt and black pepper; taste and adjust if needed.
6. Off the heat, fold in the fresh parsley. Serve warm alongside beans, grilled meats, or stews.
Farofa is a toasted cassava flour side with a sandy, gently crunchy texture that brings savory depth and a pleasant nuttiness to the plate. Built on fat, onions, and garlic, the flour is stirred and toasted until every grain is coated and aromatic, resulting in a loose crumble that soaks up sauces beautifully. It’s versatile and comforting, equally at home next to a rich stew, a simple plate of rice and beans, or grilled meats.
Rooted in Brazil’s cassava traditions, farofa reflects Indigenous knowledge of processing mandioca and the blending of culinary influences that followed. Over time it became a national staple, appearing from weeknight meals to festive spreads like churrasco and feijoada. Regional touches abound—Bahian kitchens may use dendê oil, some households add eggs, bacon, or banana—but the defining idea remains: toasted farinha de mandioca seasoned and bound with fat.