Farofa (Toasted Cassava-Flour Crumble)

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.