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@ Chef
2025-02-11 06:57:02
## Chef's notes
It's some kind of a mixture and creativity of Brazilian and local.
Store your farofa in an airtight container for up to 5 days in the fridge.
If you can’t find manioc flour in a grocery near you, you can also use farinha de milho (cornmeal) for your farofa. The authentic Brazilian farofa is made with cassava flour, though.
If you’re vegan/vegetarian, you can simply leave the bacon out or substitute it with vegan sausage.
Nutrition Information: Yield: 4
Serving Size: 1
Amount Per Serving: Calories: 442
Total Fat: 22g
Saturated Fat: 11g
Trans Fat: 1g
Unsaturated Fat: 10g
Cholesterol: 47mg
Sodium: 340mg
Carbohydrates: 52g
Fiber: 3g
Sugar: 1g
Protein: 10g
## Details
- ⏲️ Prep time: 10
- 🍳 Cook time: 10
- 🍽️ Servings: 4
## Ingredients
- 3 strips smoked bacon, diced
- 1 medium white onion, chopped
- 2 cloves of garlic, minced
- 5 tablespoons butter or vegetable oil
- 2 cups (250 grams) cassava flour
- 1/4 cup parsley, finely chopped
- 1/4 cup chives, finely chopped
- Salt and pepper to taste
## Directions
1. In a cold skillet, cook the bacon over medium heat until golden brown. The reason for that is because you need to render the bacon fat before frying it.
2. Once the fat is rendered, add the butter and cook the bacon until golden brown.
3. Add the finely chopped onions and sauté them until transparent.
4. Add the garlic and sauté it for a minute.
5. Add the cassava flour and stir continuously to avoid letting it burn.
6. Add salt and pepper to taste, and once the farofa is nicely and evenly toasted, remove it from the heat. It shouldn’t take more than 5 minutes after adding the cassava flour.
7. Now, add the parsley and chives and mix well the ingredients.
8. Transfer your farofa to a serving plate and serve it at room temperature.