Farofa
Farofa has been eaten in Brazil since long before European contact, originally made from toasted manioc by indigenous peoples.
Toasted cassava flour fried with butter, onion and bacon until golden and crunchy — the essential textural companion to Brazilian feijoada and churrasco.
Ingredients
Method
Fry bacon until crisp, then add onion and soften.
Add butter and let it melt.
Stir in cassava flour gradually, toasting until golden and toasted-smelling, about 8 minutes.
If using, stir in beaten eggs and cook until just set through the mixture.
Add the flour gradually while stirring constantly to avoid clumping and ensure even toasting.
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