Farofa is toasted cassava flour cooked with butter, bacon, and aromatics until it turns golden and nutty, served as a crunchy side dish alongside Brazilian mains like feijoada and grilled picanha. Cassava, a starchy root also called yuca or mandioca, has been a staple crop in Brazil since long before European contact, and farofa is one of the most direct ways it still shows up on the plate.
What farofa actually does at a Brazilian meal is give rich, saucy dishes something dry and crunchy to contrast against. Feijoada without farofa on the side feels unfinished to most Brazilians, the same way a stew without bread feels incomplete elsewhere.
The whole dish comes together in under half an hour and only needs a handful of ingredients, but the toasting step needs your full attention.
What Actually Matters
Constant stirring while the flour toasts is what separates good farofa from a scorched batch. Cassava flour is fine and light, and it goes from golden and nutty to bitter and burnt in under a minute if you leave it sitting still in a hot pan. Keep it moving the entire time it's toasting, and pull it off the heat the moment it smells nutty rather than waiting for a deep color.
Farofa Recipe
Serves 4. Prep time: 10 minutes. Cook time: 15 minutes. Total time: 25 minutes.
Ingredients
- 4 tablespoons butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 4 ounces bacon, diced
- 1.5 cups cassava flour
- 2 tablespoons chopped parsley
- Salt and pepper, to taste
Method
- Cook the bacon in a large dry skillet over medium heat until crisp, about 5 minutes. Remove the bacon, leaving the rendered fat in the pan.
- Add the butter to the pan, then the onion and garlic, and cook until softened, about 4 minutes.
- Return the bacon to the pan, then add the cassava flour in a steady stream, stirring constantly.
- Toast the flour, stirring continuously, for 5 to 7 minutes, until it turns golden and smells nutty. Do not let it sit still or it will scorch.
- Season with salt and pepper, stir in the parsley, and serve warm alongside the main dish.
Nutrition (per serving, estimated)
| Calories | Protein | Fat | Carbs |
|---|---|---|---|
| 220 | 4g | 14g | 20g |
These values are a calculated estimate, not lab verified nutrition data.
Tips and Variations
Regional versions of farofa add raisins, sliced banana, or chopped hard boiled egg for texture and sweetness. A vegetarian version just skips the bacon and uses extra butter or oil, though you lose some of the smoky depth. Leftovers keep for a few days in the fridge and reheat well in a dry skillet.
Frequently Asked Questions
What is farofa?
Farofa is toasted cassava flour cooked with butter, bacon, and aromatics, served as a crunchy side dish alongside Brazilian mains like feijoada and churrasco.
What is cassava flour?
Cassava flour, also called farinha de mandioca, is a fine flour milled from the cassava root, a starchy tuber central to Brazilian cooking.
Can I make it without bacon?
Yes, a vegetarian version just uses butter or oil with onion and garlic, it just won't have the same smoky depth.
Why does mine taste bitter or burnt?
The flour toasted too fast or was left unstirred. Cassava flour is fine and scorches quickly, so keep it moving constantly once it hits the pan.
What do you serve farofa with?
It's a standard side for feijoada, picanha, and most Brazilian churrasco spreads.
Can I add other mix ins?
Yes, raisins, bananas, or chopped hard boiled egg are common additions in different regional versions.
More from Wine Drop Cookery
This recipe belongs on the Brazilian recipes hub. It's the classic partner for feijoada and picanha, and you'll find the right pan for it in Pots, Pans, and Cookware.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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