Farofa Recipe
User Reviews
5
Farofa Recipe
Description
The Farofa recipe starts with rendering diced smoked bacon to bring deep saltiness and smokiness. Vegetables like onion, bell pepper, and grated carrot are then sautéed in the bacon fat until softened. Cassava flour is stirred in to toast and combine with the savory elements, creating a nutty and crumbly texture. Seasoned with salt and pepper, the dish is finished by folding in chopped hard-boiled eggs and fresh parsley, which add richness and brightness.
Farofa is commonly served alongside barbecue or bean dishes, providing a crunchy contrast and absorbing flavorful sauces. It can be adapted vegetarian by omitting bacon and eggs, using extra fat and optional ingredients like raisins or sautéed kale for variety.
Store farofa in an airtight container in the fridge for 3–5 days. Freeze without the eggs and fresh herbs for up to two months; add these when reheating or serving.
Ingredients
- 4 rtips Bacon diced, smoked
- ½ yellow onion small diced, medium
- 1 red bell pepper small diced (or green or yellow bell peppers, or a mix of them)
- 1 carrot grated, medium
- 4 tablespoons butter or vegetable oil (or more if desired to make flour quite buttery)
- 1 cup manioc flour or cassava flour
- salt to taste
- black pepper to taste
- 2 egg chopped, hard boiled
- 2 tablespoons parsley finely chopped, or cilantro
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
- Refrigerate farofa in an airtight container for up to 3-5 days to maintain freshness.
- Freeze farofa without eggs and fresh herbs in sealed freezer bags for up to 2 months; add them fresh after thawing.
- For a vegetarian version, omit bacon and eggs; include sautéed vegetables, raisins, or kale as flavorful alternatives.
- Variations can include golden raisins with small diced bananas and shredded carrots or small diced sausage with boiled eggs and chopped olives.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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