Farofa – How to make Brazilian toasted cassava flour at home

Farofa is an essential part of Brazilian cuisine. This toasted cassava flour side dish is served with almost every meal – feijoada, churrasco, moqueca, or simply with rice and beans.

History and Origin

Farofa has indigenous roots – the processing of cassava into flour has been part of the diet of Brazil's native peoples for millennia. Over time, simple cassava flour was refined with butter, bacon, and spices. Each region of Brazil has its own variety.

Ingredients (for 4 people)

• 200 g Farinha de Mandioca Torrada
• 2 tbsp butter
• 100 g bacon, diced
• 1 onion, finely diced
• 2 cloves garlic, minced
• 2 eggs (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Preparation

• Fry the bacon in a large pan until crispy without adding extra fat. Remove and set aside.
• Melt the butter, then sauté the onion and garlic until translucent.
• Add the cassava flour and toast for 3–5 minutes until golden brown, stirring constantly.
• Optionally stir in the eggs, mix in the bacon, season to taste, and garnish with parsley.

Variations

• Farofa de Banana: Fry ripe banana slices in butter and mix them in – sweet and savory, typical of Bahia.
• Vegetarian: Replace bacon with mushrooms or olives.
• Quick version: Our Farofa Pronta from Yoki or the Farofa Pronta from daTerrinha are already seasoned and ready in minutes.

Tips

• Toasted cassava flour: Farinha Torrada provides a crunchier texture than raw Farinha Crua.
• Do not toast for too long: The flour burns easily – stir constantly.
• Storage: Keeps for up to a week in an airtight container at room temperature.

Frequently Asked Questions

What does Farofa go well with?
Feijoada, churrasco, moqueca, and arroz com feijão – it is sprinkled over the dish or served separately.

What is the difference between Farinha and Farofa?
Farinha is the raw or toasted cassava flour. Farofa is the prepared side dish – toasted with butter, bacon, and spices.

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Cover image: AI-generated illustration.