Farofa

Method

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1. Fry the bacon in a large frying pan over medium heat for 5 minutes, until crisp and the fat has run.

   Mark done Start 5 min timer

2. Add the butter and onion and cook for 4 minutes, until soft. Add the garlic and cook for 1 minute.

   Mark done Start 4 min timer

3. Push the onion to one side, pour the eggs into the empty half and scramble them for 1 minute until just set, then stir them into the onion.

   Mark done Start 1 min timer

4. Add the cassava flour a handful at a time, stirring constantly, and cook for 3 to 4 minutes, until the flour is golden and fluffy.

   Mark done Start 3 min timer

5. Take the pan off the heat and stir in the parsley, spring onions and salt.

   Mark done

6. Serve warm, in a bowl, beside grilled meat or beans.

   Mark done

Chef’s Tips

• Use toasted cassava flour, sold as farinha de mandioca torrada. Raw cassava flour is different and does not work here.
• Add the flour gradually. It soaks up the fat and needs stirring to stay loose.
• Add the salt at the end. Bacon is salty and the amount varies.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Picanha
• Black beans
• Grilled sausages

Storage & Reheating

Keep in an airtight container at room temperature up to 3 days. It is best made fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.