Farofa
farofa
Toasted manioc flour — the dry, sandy side that makes a Brazilian plate make sense.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: farofa.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Farofa is manioc flour toasted in fat with onion, sometimes egg, bacon or banana. It should stay dry and catch juices from feijoada or grilled meat. It is not a porridge. If you only have breadcrumbs you made a different crunch.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Render optional pork, soften onion in the fat and butter. Scramble the egg in if using.
6 minStep 2
Rain in manioc flour and toast, stirring, until it smells nutty and stays dry, 5–7 minutes. Salt.
7 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Butter → Dendê or lard
A different perfume. Still a toast.
Tips
- Banana or olives are house extras.
- It keeps. Re-toast if it goes slack.
History & culture
The side that shows up at churrasco and Sunday feijoada. Every house has a version.
Indigenous manioc plus Portuguese and African kitchen habits. The toast is the method.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: User Carioca via Wikimedia Commons (CC BY-SA 3.0). https://commons.wikimedia.org/wiki/File:Farofa%20brazil.jpg
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