Farofa Recipe

Prepare manioc flour

If your manioc (cassava) flour isn't pre-toasted, spread it on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes until lightly golden and fragrant, stirring once. Let cool. (If using store-toasted farinha, skip this step.)

In a large heavy skillet or sauté pan, warm the oil and 2 tablespoons of the butter over medium heat until butter foams. Add the toasted manioc flour in an even layer and stir continuously for 3–5 minutes so the flour warms through and begins to color lightly. Remove from heat and transfer to a bowl while you prepare the aromatics, leaving a thin film of butter/oil in the pan.

Return the manioc flour to the pan at the end (after cooking aromatics) and finish toasting: over medium-low heat stir the flour constantly for 4–6 minutes until it reaches a uniform golden color and smells toasty. Be careful not to burn; reduce heat if it starts browning too quickly. Stir in remaining 1 tablespoon butter to enrich the mixture, and season with coarse salt and freshly ground black pepper. Keep warm on the lowest heat or transfer to a warm bowl.

Dice the bacon into small pieces. Finely dice the onion. Mince the garlic. Chop the parsley and thinly slice the scallions; set aside.

In the same skillet used for the manioc flour, increase heat to medium and add the diced bacon. Cook, stirring occasionally, until the fat renders and the bacon is crisp at the edges, about 6–8 minutes. If using smoked sausage, add it with the bacon and cook until browned.

Using a slotted spoon, remove most of the rendered fat from the pan, leaving roughly 1 tablespoon of fat (or add butter/oil to bring fat to 1 tablespoon). Add the diced onion and sauté until translucent and starting to caramelize, 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant (do not brown).

Return the toasted manioc flour to the skillet with the aromatics. Stir well so the flour absorbs the flavored fat and mixes with the bacon, onion, garlic and any cooked sausage. Toast together over medium-low heat, stirring constantly, for 3–4 minutes to marry flavors.

Stir in chopped parsley and sliced scallions. Taste and adjust seasoning with additional salt and pepper if needed. If using, stir in the lime juice for brightness.

If using nuts, chop and lightly toast them in a dry skillet 2–3 minutes until fragrant, then stir into the finished farofa. If using raisins, fold them in at the end so they plump slightly from the heat but do not overcook. Combine any optional add-ins thoroughly with the finished farofa.