Ingredients
Core Ingredients
2 cups
cassava flour
Also called farinha de mandioca — not tapioca starch, not cassava flour for baking
3 tbsp
unsalted butter or bacon fat
1 small
yellow onion, finely diced
2 cloves
garlic, minced
4 slices
bacon, chopped
optional
to taste
salt
handful
fresh parsley, chopped
Optional Variations
2 tbsp
diced ripe banana
farofa de banana
1
egg, lightly beaten
farofa com ovo
2 tbsp
toasted cashews or Brazil nuts
optional
Why Each Ingredient
Cassava FlourThe base — forms the sandy, crumbly texture that defines farofa
Fat (Butter/Bacon)Coats each granule for even browning — prevents clumping
OnionSweetness and depth as it caramelizes in the fat
GarlicBuilds aroma — added late so it doesn't burn
BaconSmokiness, depth, and extra fat for flavor
ParsleyFresh finish — folded in at the very end
Variations
Classic
Butter, onion, garlic, bacon, parsley. The essential version.
Com Ovo
Soft scrambled egg folded in at the end for extra richness.
De Banana
Diced ripe banana adds sweetness and contrast to the savory base.
Instructions
1
Heat the Pan & Cook Bacon
▾
Place a wide skillet over medium heat. Add chopped bacon and cook until crisp. Remove bacon and set aside, leaving about 2 tablespoons of fat in the pan.
💡 Skipping bacon? Melt butter until it foams gently — that foam tells you it's hot enough. This is the moment to move to the next step.
⚠️ Professional tip: always heat the fat fully before adding flour. If the pan is too cool, the flour absorbs grease instead of toasting — that's the difference between light and greasy texture.
2
Sauté Onion
▾
Add diced onion to the hot fat. Cook 4–5 minutes until translucent and lightly golden.
💡 The onion sweetens as it caramelizes in the fat. Don't rush this step — underdone onion tastes sharp and raw in the finished farofa.
3
Add Garlic
▾
Stir in minced garlic and cook for 30 seconds until fragrant.
⏱ 30 seconds only — garlic burns fast at this heat and turns bitter. Pull forward immediately after the aroma blooms.
4
Toast the Cassava Flour
▾
Gradually sprinkle in cassava flour while stirring continuously. Keep stirring for 5–8 minutes.
The flour should shift from pale to light golden and release a nutty aroma.
Color & Doneness Guide
Pale (under)
✅ Light Golden
Dark (over)
✅ Texture check: should feel crumbly and dry but not brittle. If overly dry → add 1 tsp butter. If heavy → toast slightly longer.
5
Season & Finish
▾
Taste and adjust salt. Fold in bacon and parsley just before removing from heat.
🌿 Parsley goes in at the very end — heat wilts it fast. Fold once or twice and serve immediately for best color and freshness.
Notes
How to Serve
Spoon alongside feijoada, grilled picanha, or moqueca. Unlike stuffing or breadcrumbs, farofa is intentionally dry — it acts as edible texture contrast that soaks up meat juices and broth on the plate.
Heat Control
Medium heat throughout. Too high = burnt flour. Too low = greasy, untoasted result.
Storage
Store in an airtight container at room temp for up to 3 days. Re-toast briefly in a dry pan to refresh.
Flour Note
Use farinha de mandioca (toasted or raw). Not tapioca starch, not all-purpose flour.
Vegetarian
Skip bacon and use butter. Add a splash of olive oil for extra depth. Still delicious.