Brazilian Farofa
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
6
Yield
6 servings
Calories
Approximately 350 calories per serving.
Brazilian Farofa is the quintessence of Brazilian cuisine, a versatile and beloved side dish that finds its way onto every Brazilian table, from everyday meals to festive gatherings.
This dish is a delightful concoction of toasted manioc flour (farinha de mandioca) sautéed with butter, onions, and a variety of other ingredients according to regional or personal preferences, such as bacon, sausages, eggs, and vegetables.
The result is a wonderfully crunchy, richly flavored mixture that adds a unique texture and taste to any meal.
Farofa is commonly served alongside rice and beans, grilled meats, or the traditional feijoada, enhancing the overall dining experience with its distinctively Brazilian flavor profile.
Its simplicity, combined with the depth of flavors, makes it a fascinating dish for those who have never cooked or tasted Brazilian cuisine, offering a direct route to exploring the country’s rich culinary heritage.
Brazilian Farofa is more than just a side dish; it’s a celebration of Brazilian culture and flavors, embodying the spirit of communal dining and versatility. Whether you’re new to Brazilian cuisine or a seasoned enthusiast, making farofa is a simple yet rewarding way to bring a piece of Brazil into your kitchen. Its satisfying crunch and rich flavors make it an unforgettable addition to any meal.
Ingredients
- 2 cups of manioc flour (farinha de mandioca), the cornerstone of farofa, providing its signature texture
- 4 tablespoons of unsalted butter (for sautéing and richness)
- 1 large onion, finely chopped (for sweetness and aroma)
- 4 slices of bacon, chopped (for a smoky, savory depth)
- 2 garlic cloves, minced (for a hint of spice)
- 2 eggs, beaten (for binding and richness)
- 1/2 cup of diced carrots (for color and a slight sweetness)
- 1/2 cup of green olives, sliced (for a briny contrast)
- Salt and pepper to taste
- Chopped parsley for garnish (for freshness and color)
Instructions
- In a large skillet, melt the butter over medium heat. Add the bacon and cook until it starts to crisp.
- Add the chopped onion and garlic to the skillet, sautéing until the onion is translucent.
- Stir in the diced carrots and cook for about 3 minutes, until slightly softened.
- Push the ingredients to the side of the skillet, and pour the beaten eggs into the center. Scramble the eggs until they are just set.
- Reduce the heat to low and gradually mix in the manioc flour, stirring constantly to prevent lumps and ensure even toasting.
- Once the farofa has reached a golden color and desired crunchiness, stir in the sliced olives, and season with salt and pepper to taste.
- Garnish with chopped parsley before serving.
Tips & Tricks
- For a vegetarian version, omit the bacon and use vegetable oil instead of butter for sautéing.
- Farofa can be customized with a variety of ingredients, such as sautéed bananas, raisins, or nuts, to add different flavors and textures.
- Store any leftovers in an airtight container in the refrigerator. Reheat gently in a skillet before serving.
Mise en Place
Ingredients
Utensils
- Manioc flour
- Unsalted butter
- Onion
- Bacon
- Garlic cloves
- Eggs
- Carrots
- Green olives
- Salt and pepper
- Parsley
- Large skillet
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Knives
Pots & Pans
Air Fryer
Storage
Cookbook
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