Classic Brazilian Farofa
A traditional toasted cassava flour side dish with smoky bacon, sautéed onions, and fresh herbs.
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Ingredients
- 2 cups Manioc flour (Farinha de Mandioca)
- 4 tablespoons Unsalted butter
- 100 grams Bacon, finely diced
- 100 grams Smoked Calabresa sausage, diced(optional)
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 large Hard-boiled eggs, chopped
- 1/4 cup Green olives, pitted and sliced(optional)
- 1/4 cup Fresh parsley and scallions, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- 1
In a large skillet or frying pan, cook the diced bacon over medium heat until the fat is rendered and the bacon is crispy.
- 2
Add the diced Calabresa sausage (if using) and cook for another 3 minutes until browned.
- 3
Add the butter to the pan and let it melt completely, then stir in the chopped onions.
- 4
Sauté the onions until translucent and soft, then add the minced garlic and cook for 1 minute until fragrant.
- 5
Gradually add the manioc flour to the pan, stirring constantly to ensure it absorbs the fats and toasts evenly.
- 6
Continue stirring over medium-low heat for 5-7 minutes until the flour turns a light golden brown color.
- 7
Remove from heat and fold in the chopped hard-boiled eggs, sliced olives, and fresh herbs.
- 8
Season with salt and pepper to taste, then serve warm as a side to Feijoada or Churrasco.
Nutrition per Serving
320
Calories
8g
Protein
42g
Carbs
14g
Fat
4g
Fiber
2g
Sugar
580mg
Sodium
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