The farofa is a toasted seasoned flour.
It’s a savory side dish typical of Brazilian cuisine, whose main ingredient is cassava flour or corn flour (“milho” in Portuguese), usually cooked in fat (oil or butter); numerous ingredients can then be added like: tripe, bacon, calabresa, egg, onion, cabbage, but also banana and apple. It’s a very popular dish that dates back to the colonial era and is present in various regional cuisines.
As a very economical and easy-to-prepare food, it is widespread among workers.
Everything granular is called farofa… just like any crumbly mixture is often called crumble, which is used to make a preparation crunchy.
In my Brazilian cooking experience, I read a recipe on the back of a pack of raw cassava flour and made it.
Called “farofa do chef” it’s nothing more than Calabrian farofa, but you can also find the version with eggs and/or bacon in the video.
- Difficulty: Very easy
- Cost: Very economical
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Brazilian
- Seasonality: All seasons
Ingredients
- 200 g Raw cassava flour
- 100 g Diced bacon or diced cooked ham
- 100 g calabresa sausage
- 1 tbsp Butter
- 1 Onion
- 3 tbsps chili sauce (optional)
- to taste Salt
Preparation
Cook the bacon in its own fat (in the case of ham, add a splash of oil), add the calabresa, when golden, add the butter and sliced onion. Cook for a few minutes until the onion becomes translucent.
Adjust the salt, but be careful because the calabresa is already salted, and add the cassava flour, toss until the flour becomes golden.
Add the spicy sauce to taste.
VIDEO RECIPE:
Affiliate link #adv
You can find the Raw cassava flour, 500g bag. – Farinha de Mandioca Crua YOKI, 9.95 € also online.
