Farofa Recipe

Cook bacon/pancetta (if using)

Heat a large skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until fat is rendered and pieces are crisped (about 6–8 minutes). Use a slotted spoon to transfer cooked bacon to a paper towel–lined plate, leaving the fat in the pan. If not using bacon, skip to next step and heat butter+oil.

Sauté onions and garlic

To the skillet with reserved bacon fat (or to a clean skillet set over medium heat with the butter and oil), add the finely chopped onion. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to burn it.

Add optional cured meat

If using pancetta or chorizo, add it now and sauté 2–3 minutes until warmed through and slightly crisp at the edges.

Scramble eggs

Push the sautéed onion mixture to one side of the skillet (or remove briefly to a bowl). Add a little extra butter if the pan looks dry. Crack the eggs into the cleared side and scramble gently until just set but still moist, about 1–2 minutes. Break them into small pieces and mix with the onion and meat mixture.

Toast the cassava flour

Reduce heat to medium-low. Add the cassava (manioc) flour to the skillet in an even layer. Stir constantly with a wooden spoon or spatula to evenly coat the flour with fat and to prevent burning. Toast for 4–6 minutes, or until the flour turns light golden and develops a nutty aroma. Keep the heat moderate: you want color without charring.

Incorporate reserved bacon

If you reserved cooked bacon earlier, stir it back into the skillet now so the crisps distribute through the toasted flour.

Turn off the heat. Stir in the sliced scallions, chopped parsley, and chopped cilantro (if using). Add salt, black pepper, and smoked paprika; taste and adjust seasoning. If desired, drizzle the lime or lemon juice and stir to brighten flavors.

If the farofa seems dry, add up to 1 tablespoon more butter or a splash of oil and briefly toss to coat. For a softer texture, add 1–2 tablespoons of warm water or chicken stock and mix in over very low heat for 30 seconds.

Transfer farofa to a serving bowl or serve warm directly from the skillet. Farofa can be served immediately or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat briefly in a skillet to refresh texture.