Smoky Bacon Farofa

Ingredients

• 2 cups Mandioca flour (Cassava flour)
• 150 grams Smoked bacon, diced
• 3 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Smoked paprika
• 2 large Hard-boiled eggs, chopped(optional)
• 0.25 cup Fresh parsley, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 stalks Green onions, sliced

Instructions

1. 1

   Place a large skillet or wok over medium heat and add the diced bacon.

2. 2

   Fry the bacon until it is crispy and the fat has rendered out completely.

3. 3

   Add the butter to the skillet with the bacon fat; once melted, stir in the chopped onions.

4. 4

   Sauté the onions until translucent, then add the minced garlic and smoked paprika, cooking for another minute.

5. 5

   Gradually pour in the cassava flour, stirring constantly to ensure it absorbs the fat evenly.

6. 6

   Continue to toast the flour over medium-low heat for 5-8 minutes until it turns a light golden brown and smells nutty.

7. 7

   Remove from heat and fold in the chopped hard-boiled eggs, parsley, and green onions.

8. 8

   Season with salt and black pepper to taste and serve warm as a side for BBQ or Feijoada.