Farofa Recipe
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5.0
15 reviews
Excellent
Farofa Recipe
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Farofa is a buttery, toasty, and addictive gluten-free Brazilian side dish made with cassava flour that you didn't know that you needed in your life. It's served along with feijoada and barbecue. So good!
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Ingredients
- 4 srtips smoked bacon diced
- ½ medium yellow onion small diced
- 1 red bell pepper small diced (or green or yellow bell peppers, or a mix of them)
- 1 medium carrot grated
- 4 tablespoons butter or vegetable oil (or more if desired to make flour quite buttery)
- 1 cup manioc or cassava flour flour
- salt and pepper, to taste
- 2 hard bolied eggs chopped
- 2 tablespoons parsley or cilantro finely chopped
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Instructions
- Heat the fat: Heat a large nonstick skillet over medium-high heat. Add the bacon and let it cook for about 3-5 minutes, or until it starts to brown. For a vegetarian farofa, skip the bacon and sauté the vegetables in oil and/or butter (use double of the fat amount called for in the recipe) and follow the rest of the recipe.
- Sauté the vegetables: Reduce heat to medium and add the onion, bell peppers, and carrot. Cook until onion softens (about 3-5 minutes), stirring every now and then. Add butter and let it melt.
- Add the white yuca/cassava flour: Add the cassava flour, stirring well until toasted and combined with bacon and vegetables. Season with salt and pepper to taste (and cumin if desired).
- Toast the flour: Reduce the heat to medium-low and let it toast for 1-2 minutes, stirring often to toast evenly. Stir in the eggs and parsley. Serve warm.
Notes
- Store homemade farofa in an airtight container in the fridge for up to 3-5 days. Freeze it without the eggs and fresh herbs in freezer bags (remove most of the air) for up to 2 months.
- Store homemade farofa in an airtight container in the fridge for up to 3-5 days. Freeze it without the eggs and fresh herbs in freezer bags (remove most of the air) for up to 2 months.
- NET CARBS: 19 g
- WW FREESTYLE SMART POINTS: 7
- Variations: golden raisins with sautéed small diced bananas and shredded carrots, or small diced sausage and chopped boiled eggs, or thinly shredded kale (sautéed) and chopped green olives.
- For a vegetarian version, omit the bacon and eggs. Add some of the optional ingredients above instead (raisins and sautéed diced bananas pair well with onions and carrots as well as kale and olives pair with onions, carrots, and bell peppers).
- Store homemade farofa in an airtight container in the fridge for up to 3-5 days. Freeze it without the eggs and fresh herbs in freezer bags (remove most of the air) for up to 2 months.
Nutrition Information
Show Details
Calories
178kcal
(9%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
83mg
(28%)
Sodium
103mg
(4%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2752IU
(55%)
Vitamin C
29mg
(32%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 83mg | 28% |
| Sodium | 103mg | 4% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2752IU | 55% |
| Vitamin C | 29mg | 32% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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