← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 60 g Butter
• 1 small onion, finely chopped
• 2 cloves Garlic, finely chopped
• 1 Carrot, finely grated (optional)
• 150 g Cassava flour for farofa (farinha de mandioca)
• ¾ tsp Salt
• ¼ tsp Black pepper
• 2 tbsp Parsley, chopped
• 2 hard-boiled eggs, chopped (optional)

Method

1. Melt the butter in a large frying pan over medium heat. Add the onion and cook for 4–5 min, until soft and golden, then stir in the garlic and carrot for 1 minute.
2. Tip in the cassava flour and stir constantly for 5–7 min, until it smells nutty and turns a pale golden colour, like toasted breadcrumbs. Keep it moving so it toasts evenly without scorching.
3. Take off the heat, season with the salt and pepper and stir through the parsley and chopped egg. Serve warm or at room temperature.

Tips

• For the classic bacon farofa, fry 4 rashers of diced bacon first and use its fat instead of half the butter (it is then no longer vegetarian).
• Kept airtight, farofa stays crisp for 3–4 days.

Sources

Written in our own words after cross-checking these recipes:

Brazilian Kitchen Abroad Easy and Delish