Farofa Recipe

Cook bacon (if using)

Heat a large skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until fat is rendered and pieces are crisp but not burnt, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the rendered fat in the pan.

If not using bacon, continue with the pan and add 1 tablespoon butter + 1 tablespoon oil in the next step.

Sauté onion and garlic

Reduce heat to medium-low. Add the remaining butter and oil to the skillet with the bacon fat (or add both if you skipped bacon). Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds, until fragrant but not browned.

Raise heat to medium. Spread the manioc (cassava) flour evenly in the skillet over the softened aromatics. Stir constantly with a wooden spoon or spatula to coat the flour with the butter/fat and toasting it evenly. Continue stirring and toasting until the flour turns a light golden-beige and gives off a warm, nutty aroma, about 6–10 minutes. Be attentive to avoid burning; reduce heat if it browns too quickly.

If you cooked bacon earlier, return the crisp bacon pieces to the pan and stir them into the toasted flour so they distribute evenly.

Taste and season with salt and freshly ground black pepper. Stir in the thinly sliced scallions and chopped fresh parsley, reserving a small pinch of parsley for garnish if desired. Remove the pan from heat.

Transfer the farofa to a serving bowl or serve directly from the skillet. Offer lime wedges alongside for diners to squeeze over individual portions if desired. Farofa can be served warm or at room temperature.