Brazilian Farofa
Discover the savory delight of Brazilian Farofa, a traditional side dish that brings a warm, crunchy texture and irresistible flavor to your table. Made with toasted cassava flour, buttery sautéed onions and garlic, crispy bacon, and a vibrant hint of fresh parsley, this recipe is a celebration of bold flavors and comforting aromas. Enhanced with grated carrot for a subtle sweetness, Farofa is the perfect accompaniment to grilled meats, hearty feijoada, or any Brazilian-inspired meal. Quick to prepare and packed with rich, smoky notes, this versatile dish turns simple ingredients into a memorable culinary experience. Impress your guests with this authentic taste of Brazil that's sure to become a favorite. Keywords: Brazilian Farofa, cassava flour recipe, traditional Brazilian side dish, easy Farofa recipe, feijoada pairing.
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Recipe Information
Ingredients
- 2 cups cassava flour
- 4 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 4 slices bacon, chopped
- 1 medium carrot, grated
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Start by heating a large, heavy-bottomed skillet over medium heat.
Add the chopped bacon to the heated skillet. Cook it until it becomes crisp and golden, stirring occasionally, for about 6-8 minutes. Once cooked, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the skillet.
Add the butter to the skillet with the bacon fat and let it melt completely.
Once the butter has melted, add the finely chopped onion to the skillet. Sauté the onion until it becomes translucent, about 5 minutes.
Add the minced garlic to the skillet and continue to cook for another 30 seconds until fragrant.
Stir in the grated carrot and cook for 3-4 minutes until it begins to soften.
Gradually add the cassava flour to the skillet, stirring continuously to ensure it toasts evenly. Continue to cook for about 10 minutes, or until the cassava flour turns light golden brown and forms a crumbly, toasted consistency.
Season the toasted mixture with salt and ground black pepper to taste. Adjust the seasoning if necessary.
Remove the skillet from the heat. Stir in the cooked bacon and chopped fresh parsley, incorporating them well into the mixture.
Serve the farofa warm as a side dish, paired particularly well with grilled meats or feijoada.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 3543 mg | 154% | |
| Total Carbohydrate | 224.0 g | 81% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 20.8 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2145 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
