Traditional Brazilian Farofa (Toasted Cassava Flour with Bacon & Butter)

The Indispensable Soul of the Brazilian Table: Authentic Farofa

In Brazil, meat without Farofa is considered unthinkable. Whether at a world-famous Churrasco (barbecue), a Saturday family Feijoada, or a simple weekday plate of rice and beans, farofa is the beloved side dish that brings texture, rich buttery flavor, and soul to every bite.

Made from coarsely ground toasted cassava root (farinha de mandioca), farofa acts as a flavor sponge—absorbing savory meat drippings and rich sauces while delivering a satisfying, nutty crunch.

With smoky slab bacon, golden onions, and ample butter, this classic recipe comes together in under 20 minutes in a single skillet.

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Ingredients (US Customary & Metric Grams)

• Coarse Cassava / Manioc Flour (Farinha de Mandioca Crua or Torrada): 2 cups / 250g
• Thick-Cut Bacon (Diced): 4 oz / 115g
• Smoked Sausage or Kielbasa (Calabresa, Diced small - Optional): 3 oz / 85g
• Unsalted Butter: 4 tablespoons / 60g
• Olive Oil: 1 tablespoon / 15ml
• Yellow Onion (Finely Diced): 1 medium / 150g
• Garlic Cloves (Minced): 3 cloves
• Fresh Eggs (Lightly beaten): 2 large eggs (classic add-in)
• Fresh Parsley & Scallions (Cheiro-Verde, Chopped): ¼ cup / 15g
• Fine Sea Salt & Fresh Cracked Black Pepper: To taste

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Key Ingredient Notes & Substitutions

• Cassava Flour vs. Tapioca Starch: It is vital to use coarse cassava flour (farinha de mandioca), which has a sand-like texture. Do not substitute tapioca starch or polvilho, which will melt into a sticky glue when heated. If you cannot find Brazilian packaged cassava flour, coarse African gari or Jamaican cassava meal works as a great substitute.
• Butter is King: Brazilians never skimp on butter in farofa. Butter moisturizes the dry toasted root meal and gives it that signature melt-in-your-mouth richness.

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Step-by-Step Instructions

1. Crisp the Meats

1. In a large, heavy skillet (preferably cast iron) over medium heat, add the olive oil and diced bacon.
2. Cook for 4 to 5 minutes until the bacon is crispy and has rendered its aromatic fat.
3. If using diced smoked sausage, add it now and sauté for another 2 minutes until lightly browned.

2. Sauté Aromatics & Scramble Eggs

1. Add the diced onions and garlic to the pan with the bacon drippings. Cook over medium heat for 3 minutes until onions are soft, sweet, and golden.
2. Push the bacon and onions to one side of the skillet. Pour the lightly beaten eggs into the cleared space.
3. Gently scramble the eggs for about 1 minute until soft curds form, then stir them together with the bacon and onions.

3. Melt the Butter & Toast the Flour

1. Add the 4 tablespoons of butter to the skillet and let it melt completely into the warm mixture.
2. Pour in the coarse cassava flour all at once.
3. Reduce heat to medium-low. Stir continuously with a wooden spoon for 6 to 8 minutes.
4. Watch closely as the flour toasts—it will turn a beautiful golden honey color and release a delicious, buttery, roasted nutty aroma.

4. Season & Finish

1. Remove the skillet from heat.
2. Stir in the freshly chopped parsley and green scallions.
3. Season with fine sea salt and black pepper to taste (remember that bacon is already salty, so taste before adding salt).
4. Serve warm alongside steak, roast chicken, or beans!

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Chef Mary’s Pro Tips

• Low & Slow Toasting: Do not rush the flour toasting step over high heat, as cassava flour can scorch easily. Constant gentle stirring over medium-low heat ensures every grain gets evenly toasted and saturated with bacon fat and melted butter.
• Variations: Add chopped hard-boiled eggs, sweet diced bananas (a Minas Gerais specialty), or toasted Brazilian nuts (castanha-do-pará) for amazing contrast.