Farofa is a toasted cassava flour dish that is a staple in Brazilian cuisine. It is typically served alongside Brazilian white rice and feijoada, a hearty Brazilian bean stew. Farofa's versatility allows it to be made with a variety of ingredients, such as bacon, onions, grated carrots, boiled eggs, garlic, olives, and raisins, making it a quick and easy dish to customize to your liking.
Today, we're sharing our family-favorite farofa recipe, which is super simple yet packed with flavor, bringing a touch of Brazilian flair to your dinner table. Whether served alongside grilled meats, complemented with our vibrant Brazilian vinaigrette, or paired with our quick feijoada, this Brazilian Side Dish is sure to become a family favorite!
What is Farofa?
Farofa is a traditional Brazilian side dish made with toasted cassava flour, also known as yuca or manioc flour. It is a versatile dish that can be made in many different ways, but it is typically served alongside meat dishes, such as grilled steak or feijoada. Farofa can be made with a variety of ingredients, including bacon, onions, garlic, nuts, raisins, and dried fruits.
Brief Highlights Of Our Farofa Recipe:
Besides being simple and easy, our Brazilian Farofa recipe offers a delicious combination of flavors and textures. It begins with the savory and smoky essence of bacon, complemented by the richness of butter and a subtle sweetness from paprika, resulting in a satisfyingly crunchy, grainy texture.
We prepare this Cassava Flour Dish by crisping up bacon and sautéing aromatic ingredients such as onions and garlic. We elevate the flavor with Goya All-Purpose Seasoning, which includes pepper. Following that, we toast cassava flour (Farinha de Mandioca) until it reaches a light golden hue, and then we combine everything. To finish, a sprinkle of fresh parsley and green onions infuses a burst of herbal freshness, elevating the overall flavor to an even greater level of deliciousness.
Farofa Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Cassava Flour (Farinha de Mandioca): This is the base of the dish, providing the distinctive texture and slightly nutty flavor that is characteristic of farofa. It's a gluten-free flour made from the root of the cassava plant and is widely used in Brazilian cuisine. Alternatively, you can use Yellow Corn Flour (Farinha Biju De Milho Amarela).
- Thick Cut Bacon: Adds a rich, smoky flavor to the farofa. Its fat renders out during cooking, providing a base in which to toast the flour and sauté the other ingredients, infusing them with its savory taste.
- Butter: Enriches the dish, adding a creamy, velvety texture, and helps in toasting the cassava flour to achieve the right consistency and flavor.
- Onions and Garlic: These aromatics are foundational to creating depth in the flavor profile of the farofa. They are sautéed until translucent, releasing their essential oils and imparting a sweet and pungent taste.
- Paprika, Black Pepper, and Goya All Purpose with Pepper Seasoning: These seasonings provide complexity and heat, enhancing the farofa with warm, spicy notes. Paprika adds a subtle sweetness and color, black pepper a piquant kick, and Goya seasoning a blend of Latin spices.
- Parsley & Scallion: Fresh parsley and scallion bring a burst of color, a light, fresh flavor, and a hint of pepperiness, offering a nice counterbalance to the richness of the other ingredients.
Tools you'll need
How to Make Farofa
Note: The full instructions are provided in the recipe card below.
- Cook Crispy Bacon: Start by cooking the chopped bacon in a large pan over medium heat until it becomes crispy and the fat has rendered out. Once done, remove the bacon and set it aside, but keep the bacon fat in the pan.
- Combine Fats: Add butter to the pan along with the bacon fat and melt them together.
- Sauté Aromatics: Next, sauté the onions and garlic in the melted fats until they turn translucent and release their aromatic flavors, about 5 minutes.
- Season to Taste: Stir in paprika, black pepper, and Goya seasoning to infuse the dish with a burst of flavor. Adjust the seasonings according to your personal taste.
- Toast the Cassava Flour: Gradually sprinkle in the cassava flour while stirring continuously. The flour should evenly toast and absorb the delicious flavors of the bacon, aromatics, and seasonings.
- Achieve a Golden Texture: Continue cooking and stirring for approximately 5 minutes or until the mixture takes on a golden brown hue with a crumbly texture.
- Reincorporate the Bacon: Add the crispy bacon back into the pan, making sure to mix it well with the farofa.
- Add Fresh Herbs: Chop fresh parsley and scallions and fold them into the farofa for a delightful pop of color and a touch of freshness.
- Include Any Extras: If you have any additional ingredients, such as olives, eggs, or vegetables, now is the perfect time to incorporate them into the mixture.
- Final Seasoning: Taste the farofa and season it with salt as needed, keeping in mind the additional saltiness from the bacon and seasonings.
- Serve Warm: Enjoy your homemade Farofa as a warm and delicious side dish or even as a standalone meal with the addition of some vegetables.
Camila's Tip: For the best texture and flavor, sauté any additional vegetables separately before adding them to the farofa.
Substitutions
- Cassava Flour (Farinha de Mandioca): If you can't find cassava flour, you can substitute it with coarse cornmeal or even breadcrumbs for a different texture and taste.
- Bacon: If you're avoiding pork, you can omit the bacon entirely and use an extra stick of butter to provide the necessary fat for this recipe. The butter will give the dish a rich flavor. Alternatively, you can skip the butter and use 1 cup of vegetable or canola oil as a substitute.
- Butter: For a dairy-free version, use a plant-based butter substitute or any neutral flavored oil to sauté your ingredients.
- Onions and Garlic: These are pretty essential for the base flavor, but if you're out, onion powder and garlic powder can be used in a pinch. The flavor will be milder, so you might want to use a bit more.
- Parsley & Scallion: If you don't have fresh parsley available, you can substitute it with cilantro or even chives to introduce a different type of freshness to your dish.
- Paprika and Black Pepper: No paprika? Try a bit of chili powder or smoked paprika. If black pepper is not available, a pinch of white pepper or cayenne could do the trick for adding heat.
- Goya Seasoning: Goya seasoning is a mixture of Latin spices. If it's unavailable, you can use salt as a simple alternative. Alternatively, you can create a similar blend by combining cumin, coriander, garlic powder, and a pinch of turmeric for color.
Variations
- Vegetarian Farofa: Skip the bacon and add a colorful array of vegetables like bell peppers, carrots, and peas. You can also include some nuts for an extra crunch.
- Spicy Farofa: For those who like it hot, you can add chopped chili peppers or a sprinkle of red pepper flakes to give your Farofa a spicy kick.
- Sweet Farofa: Some people enjoy a touch of sweetness in their Farofa. You can add diced fruits like bananas or apples, which caramelize nicely when sautéed.
- Tropical Farofa: Introduce some tropical flavors with coconut flakes, diced mango, or pineapple. This pairs wonderfully with seafood or grilled chicken.
- Meaty Farofa: Besides bacon, you can use other meats such as diced sausage, chorizo, or even leftover rotisserie chicken.
- Seafood Farofa: Add some sautéed shrimp or bits of salted cod to bring a taste of the ocean to your dish.
- Cheesy Farofa: Stir in some grated cheese, like mozzarella or parmesan, towards the end of cooking for a gooey, cheesy variation.
- Herby Farofa: Mix in a variety of fresh herbs such as cilantro, oregano, or thyme for an aromatic touch.
Each variation of farofa offers a unique flavor and can be easily adjusted to complement the main dish or your personal preference. Explore different options and find your family's new favorite!
Serving Suggestions:
- As a side dish: It is traditionally served as a side dish alongside main dishes like feijoada (a bean stew) and grilled meats like churrasco, picanha, or carne de sol. Simply scoop a generous portion onto each plate and enjoy.
- Topping: It can also be used as a crunchy topping for other dishes. Try sprinkling it on top of soups, stews, or roasted vegetables.
- Salad: If you like adding crunch to your salads, try adding some as a topping. It pairs well with greens, tomatoes, and avocado.
- Snack: Farofa makes a great snack on its own. Simply store it in an airtight container and enjoy it whenever you need a quick and crunchy snack.
- Breakfast: In Brazil, it is sometimes served as a breakfast dish alongside scrambled eggs or other breakfast foods.
How to Store & Re-Heat
Homemade farofa can be stored in an airtight container in the refrigerator for up to 2 days. To maintain its crispness, it's best to reheat it in a skillet over medium heat, stirring frequently to prevent sticking. If you're in a hurry, you can also reheat farofa in the microwave until it's heated through.
Make-Ahead & Freeze
You can prepare it 2 days in advance and store it in the fridge until needed. Freezing is not recommended as it can affect texture and taste.
Tips for Making The Best Brazilian Farofa
- Use good-quality ingredients: Since this dish has simple ingredients, it's important to use good-quality ones for the best flavor.
- Toast the flour slowly: To ensure it is evenly toasted, cook it slowly over low to medium heat. Constantly stir the flour to prevent burning and ensure even toasting.
- Choose your fat wisely: The fat you use to toast the flour will impact the flavor of the Farofa. Bacon fat will give it a smoky flavor, while butter will give it a rich and creamy taste. Choose your fat based on your taste preferences.
- Add texture and flavor with add-ins: Farofa is a versatile dish that can be customized with various add-ins, such as nuts, raisins, and herbs. These additions will add texture and flavor to the dish.
- Season to taste: Start with a pinch of salt and adjust to your taste. You can add your favorite seasoning blend to the Farofa for more flavor.
- Let it rest: After cooking, let the Farofa rest for a few minutes before serving to allow the flavors to meld together.
FAQ
My farofa is too dry. What can I do?
Farofa should be moist but not wet. If it's too dry, try adding a little more butter or olive oil, and stir it through. You can also add a splash of vegetable broth for additional moisture and flavor.
What if my farofa is too moist?
If the farofa is too moist, you can cook it a bit longer on a lower heat to help dry it out. Make sure to stir it often to prevent burning. You can also add a bit more cassava flour to absorb the excess moisture.
The farofa tastes bland. How can I spice it up?
Seasoning is key. If your farofa is bland, add more salt, black pepper, or other spices and herbs to your taste. Garlic powder, onion powder, and even a splash of lime juice can enhance the flavor.
How do I prevent the farofa from clumping together?
Clumping can happen if the flour isn't toasted enough or if there's too much moisture. Make sure to toast the cassava flour properly until golden and crumbly before adding any moist ingredients. Also, stir constantly while cooking to keep the texture even.
Can I make farofa ahead of time?
Yes, farofa can be made ahead of time and stored in an airtight container once cooled. It can be eaten cold, at room temperature, or reheated in a pan.
What can I do if I've added too much salt?
If your farofa is too salty, you can add more cassava flour to balance it out. Adding diced potatoes or vegetables can also help offset the saltiness.
My farofa isn't crispy. What went wrong?
For a crispy farofa, the flour needs to be toasted in the fat for enough time over medium heat. Make sure not to rush this step. Also, ensure you're using enough fat to coat the flour properly.
Is there a way to make farofa gluten-free?
Farofa is naturally gluten-free as it's made with cassava flour. Just be sure that your additional ingredients, like bacon or sausage, are gluten-free if you're sensitive to gluten.
Can I make farofa without cassava flour?
While cassava flour is traditional, you can experiment with other flours like cornmeal or bread crumbs, though the taste and texture will differ from traditional farofa.
How do I store leftover farofa?
Let the farofa cool completely, then store it in an airtight container in the refrigerator. It should keep for 5 days.
See More Brazilian Recipes:
- Easy Cornbread Muffins with Guava
- Delicious Pumpkin Brigadeiro (Truffles)
- Delicious Seafood Stew “Moqueca Baiana”
- The Best Passion Fruit Cake ” Bolo de Maracuja”
- The Best Ever Raindrop Doughnuts “Brazilian Bolinhos de Chuva”
Recipe
Farofa
Ingredients
- 113 g unsalted butter , melted
- 1 kg ( 1 bag ) Goya Manioc Flour (Farinha de Mandioca/Roasted Torrada))
- 600 g thick Bacon , chopped into ¼-inch pieces
- 2 large sweet or yellow onion , chopped
- 8 cloves garlic , minced
- 4 teaspoons Goya Adobo All-Purpose Seasoning with Pepper , to taste
- 1 tablespoon ground black pepper , adjust to taste
- 1 teaspoon paprika
- ½ cup flat leave parsley , chopped
- ½ cup scallion , chopped
Instructions
- Cook Crispy Bacon: Start by cooking the chopped bacon in a large pan over medium heat until it becomes crispy and the fat has rendered out. Once done, remove the bacon and set it aside, but keep the bacon fat in the pan.
- Combine Fats: Add butter to the pan along with the bacon fat and melt them together.
- Sauté Aromatics: Next, sauté the onions and garlic in the melted fats until they turn translucent and release their aromatic flavors, about 5 minutes.
- Season to Taste: Stir in paprika, black pepper, and Goya seasoning to infuse the dish with a burst of flavor. Adjust the seasonings according to your personal taste.
- Toast the Cassava Flour: Gradually sprinkle in the cassava flour while stirring continuously. The flour should evenly toast and absorb the delicious flavors of the bacon, aromatics, and seasonings.
- Achieve a Golden Texture: Continue cooking and stirring for approximately 5 minutes or until the mixture takes on a golden brown hue with a crumbly texture.
- Reincorporate the Bacon: Add the crispy bacon back into the pan, making sure to mix it well with the farofa.
- Add Fresh Herbs: Chop fresh parsley and scallions and fold them into the farofa for a delightful pop of color and a touch of freshness.
- Include Any Extras: If you have any additional ingredients, such as olives, eggs, or vegetables, now is the perfect time to incorporate them into the mixture.
- Final Seasoning: Taste the farofa and season it with salt as needed, keeping in mind the additional saltiness from the bacon and seasonings.
- Serve Warm: Enjoy your homemade Farofa as a warm and delicious side dish or even as a standalone meal with the addition of some vegetables.
- Camila's Tip: For the best texture and flavor, sauté any additional vegetables separately before adding them to the farofa.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.