Farofagf Recipe

Measure out cassava (yuca) flour and have all other ingredients chopped and ready. If using bacon, dice into small pieces. Finely chop the onion and parsley, mince the garlic, and slice scallions.

Render bacon (if using)

Place a medium skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until most fat has rendered and bacon is crisp, about 5–7 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, leaving pan fat in skillet. Reduce heat to medium-low.

If not using bacon, heat the skillet over medium and add the butter and oil. Once butter foams, add the chopped onion and cook, stirring occasionally, until translucent and slightly golden, about 4–6 minutes.

Add minced garlic and the white parts of the scallions (if used) and cook for 30–45 seconds more until fragrant. Avoid letting the garlic brown.

Reduce heat to low. Add the cassava flour to the skillet with the cooked aromatics and fat. Stir immediately to combine, evenly coating the flour with fat.

Toast, stirring or folding constantly with a spatula, until the flour turns a light golden color and gives off a warm, nutty aroma, about 6–8 minutes. Keep heat low to prevent burning — the goal is even, gentle toasting. If mixture looks dry, add up to 1 tsp additional butter or oil.

Taste a pinch and adjust salt and pepper. Stir in smoked paprika and chili flakes (if using) and continue toasting 30–60 seconds to bloom the spices.

Remove pan from heat. Fold in reserved cooked bacon (if using), chopped parsley, scallion greens, and lime zest (if using). Mix thoroughly so herbs and mix-ins are distributed throughout the toasted cassava flour.

Let farofa rest a few minutes to cool slightly and allow flavors to meld. Transfer to a serving bowl or keep warm on the lowest stove setting for up to 30 minutes, stirring occasionally to prevent sticking.

Serve sprinkled over rice and beans, grilled meats, or as a crunchy condiment. Store leftover farofa in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week; re-crisp in a dry skillet over low heat before serving.