Farofa Recipe

Prepare cassava flour

If your farinha is not toasted, spread 2 cups on a baking sheet and toast in a 325°F (160°C) oven for 8–10 minutes, stirring once, until lightly golden and fragrant. Let cool. If using pre-toasted farinha, proceed to cooking.

In a large skillet over medium heat, add the butter and oil. Once the butter has melted and begins to foam, add the diced onion. Sauté, stirring occasionally, until the onion is soft and translucent, about 5–6 minutes.

Add the minced garlic and cook 30–45 seconds, until fragrant but not browned.

If using bacon: in a separate skillet, cook the diced bacon over medium heat until crisp. Drain most of the fat, reserving 1 tablespoon to add to the onion mixture. Add the cooked bacon to the skillet with onions. (Alternatively cook bacon first in the same skillet, remove, then use the bacon fat for step below.)

If using nuts: toast the chopped peanuts or cashews in the hot dry skillet for 2–3 minutes until fragrant and lightly golden, then add to the onion mixture toward the end of cooking.

Add the sliced green onions and chopped parsley/cilantro to the skillet and stir to combine for about 30 seconds.

Reduce heat to medium-low. Add the 2 cups toasted cassava flour to the skillet in small handfuls, stirring constantly to incorporate evenly with the butter/onion mixture. The mixture should be evenly coated with fat and warm; continue to stir and toast for 5–8 minutes until the farofa is uniformly golden and has a pleasant toasted aroma. Taste for crunch and color; if it seems too soft, cook an additional 1–2 minutes, stirring constantly to avoid burning.

Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, stirring to distribute. Adjust seasoning to taste.

Remove from heat. Stir in any reserved cooked bacon, the toasted nuts (if using), and the optional 1 tablespoon lime juice for brightness. Mix thoroughly.

Transfer farofa to a serving bowl. Garnish with additional sliced green onions or fresh herbs if desired. Serve warm or at room temperature as an accompaniment to grilled meats, feijoada, or salads.