Dish

Farofa

Farofa is made by toasting manioc flour in a pan with butter or oil until it is golden brown. Other ingredients such as onions, garlic, bacon, or sausage can be added for flavor. The toasted manioc flour can also be mixed with other ingredients such as eggs, vegetables, or herbs. Farofa can be served hot or cold and is a great accompaniment to feijoada or other Brazilian dishes.

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Side Dish

Origins and history

Farofa originated in Brazil and is a traditional side dish that is often served with feijoada, a traditional Brazilian stew made with black beans and pork. Farofa is also a popular dish during the holiday season and is often served with roasted meats and vegetables.

Dietary considerations

Farofa is naturally gluten-free and vegan. However, some variations may contain meat or other animal products. Those with celiac disease or gluten intolerance should ensure that the manioc flour used is certified gluten-free.

Variations

There are many variations of farofa, including adding different types of meat or vegetables to the dish. Some people also like to add fruits or nuts for a sweet and crunchy flavor.

Presentation and garnishing

To make farofa look more visually appealing, garnish it with chopped parsley or chives. You can also serve it in a decorative bowl or on a platter with a sprig of fresh herbs.

Tips & Tricks

Toasting the manioc flour in butter or oil adds flavor and helps to prevent the flour from clumping together.

Side-dishes

Farofa is often served with feijoada, a traditional Brazilian stew made with black beans and pork. It is also a great accompaniment to roasted meats and vegetables.