Principiante
Brazilian
Pão de Queijo (Cheese Bread)
Fuente: Tradicional
45 min690 kcal
VegetarianoSin gluten
Farofa (Toasted Cassava-Flour Crumble)
The crunchy sidekick to every Brazilian plate: cassava flour toasted golden in butter with onion, bacon and egg, sprinkled over rice, beans and grilled meat to soak up the juices.
Fuente
Receta de Brazilian home kitchens · 🏺 Tradicional · The everyday table crumble across Brazil
Brazilian everyday side — Farofa is toasted cassava (manioc) flour, an Indigenous staple of Brazil that predates European contact. Dressed up with butter, onion, egg and bacon, it is the standard crunchy accompaniment to rice-and-beans, churrasco and the national feijoada.
Watch it being made · 3 videos
⏱ 20 min🍽 4 porciones🔥 220 kcal🇧🇷 Brasil
Pasos
In a large dry frying pan over medium heat, fry the diced bacon until its fat renders and the pieces are golden and crisp. Scoop the bacon out, leaving the fat behind.
Add half the butter to the bacon fat and soften the onion and garlic for 4–5 minutes until sweet and golden.
Push the onion to one side, crack in the eggs and scramble them into small curds, then mix through the onion.
Add the rest of the butter, then tip in the cassava flour. Stir constantly over medium heat.
💡 From here it needs your full attention — cassava flour toasts fast and scorches faster. Keep it moving so every grain colours evenly.
Toast, stirring, for 4–6 minutes until the flour turns a deep, even golden and smells nutty and toasty.
💡 The colour is the doneness cue. Pale farofa tastes raw and floury; a deep gold is where the buttery, popcorn-like flavour lives. Just stop before it goes brown and bitter.
Return the crisp bacon to the pan and season with salt and pepper. Taste — the flour drinks up salt, so it usually needs more than you'd expect.
Turn off the heat and stir through the sliced spring onion.
Tip into a bowl and serve warm alongside rice, beans, feijoada or grilled meat.
💡 Consejos
- Beginner's mistake: leaving the pan to stir something else. Cassava flour goes from golden to burnt in under a minute — burnt farofa is bitter and has to be thrown out.
- No cassava flour? Toast coarse cornmeal (fubá) or even coarse dry breadcrumbs the same way — the texture and job on the plate are close.
- Farofa keeps for days in a sealed jar and is endlessly variable — try adding raisins and diced banana (a Bahian touch) or toasted nuts.
También te puede gustar
Comparte esta receta
¿Lo has preparado? Comparte una foto en la Vitrina.
Comparte tu creación →