Farofa is a traditional Brazilian side dish made from toasted cassava flour and commonly served with grilled meats, beans, and classic dishes like feijoada.
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It's known for its light crunch, savory flavor, and versatility at everyday meals and barbecues.
This farofa recipe is a simple, home-style version made with toasted cassava flour and a few basic seasonings for balanced flavor and texture.
It's quick to prepare, uses everyday ingredients, and works as an easy side dish for chicken, beef, fish, or Brazilian-style meals.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Parsley: Finished at the end for freshness and color.
- Farinha de mandioca Torrada (Toasted Cassava flour): Used as the base of the farofa.
- Butter: Adds richness and helps the cassava flour toast evenly without drying out.
- Olive oil: Used to sauté the aromatics and prevent sticking while adding mild flavor.
- Onion: Adds natural sweetness and builds the flavor base.
- Garlic: Enhances the savory flavor of the farofa.
- Bacon: Add protein, richness, and soft texture to balance the toasted flour.
- Goya All-Purpose Seasoning with pepper or Salt: Brings all the flavors together.
- Black pepper: Adds mild warmth without overpowering the dish.
How to Make Farofa
Note: The full instructions are provided in the recipe card below.
- Render and crisp bacon, set aside: reserve the fat.
- Melt butter into the reserved bacon fat.
- Sauté onions and garlic until translucent.
- Season with paprika, black pepper, and Goya seasoning.
- Stir in cassava flour until golden.
- Cook until the mixture is crumbly and golden.
- Mix the crispy bacon back in.
- Fold in chopped parsley and scallions.
- Serve.
Storage, Make Ahead, & Freezing
Storage: Let the farofa cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Make Ahead: The farofa can be made 1 day in advance. Reheat gently in a skillet over low heat, stirring to loosen.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Use toasted cassava flour: It gives better flavor and texture and prevents a raw taste.
- Control the heat: Cook over medium to medium-low heat so the flour toasts without burning.
- Herb options: Finish with parsley, green onion, or cilantro, depending on preference.
- Add-ins: For variation, add bacon, raisins, olives, or sausage after sautéing the onion and garlic.
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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
- 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.
- Add butter to the pan along with the bacon fat and melt them together.
- Next, sauté the onions and garlic in the melted fats until they turn translucent and release their aromatic flavors, about 5 minutes.
- 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.
- 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.
- Continue cooking and stirring for approximately 5 minutes or until the mixture takes on a golden brown hue with a crumbly texture.
- Add the crispy bacon back into the pan, making sure to mix it well with the farofa.
- Chop fresh parsley and scallions and fold them into the farofa for a delightful pop of color and a touch of freshness.
- If you have any additional ingredients, such as olives, eggs, or vegetables, now is the perfect time to incorporate them into the mixture.
- Taste the farofa and season it with salt as needed, keeping in mind the additional saltiness from the bacon and seasonings.
- Enjoy your homemade Farofa as a warm and delicious side dish or even as a standalone meal with the addition of some vegetables.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
