Farofa with Bacon and Plantains

Ingredients

• 200g (7 oz) bacon, diced 200g (7 oz) bacon, diced
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 2 cups (400g) cassava flour 2 cups (400g) cassava flour
• 2 tablespoons butter 2 tablespoons butter
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
2. 2.
   In the same skillet, add the sliced plantains and cook until they are golden brown and caramelized. Remove the plantains from the skillet and set aside.
3. 3.
   In the same skillet, melt the butter over medium heat. Add the cassava flour and cook, stirring constantly, until it turns golden brown and becomes fragrant.
4. 4.
   Return the cooked bacon and plantains to the skillet with the toasted cassava flour. Mix well to combine all the ingredients.
5. 5.
   Season with salt to taste and cook for an additional 2-3 minutes, allowing the flavors to meld together.
6. 6.
   Remove from heat and garnish with fresh parsley.
7. 7.
   Serve the Farofa warm as a side dish or as a main course for vegetarians.

Treat your ingredients with care...

• Bacon — Make sure to dice the bacon into small pieces for even cooking.
• Plantains — Use ripe plantains for a sweeter flavor. Slice them evenly to ensure even caramelization.
• Cassava flour — Toast the cassava flour until it turns golden brown for a nutty flavor. Stir constantly to prevent burning.

Tips & Tricks

• For a vegetarian version, omit the bacon and add sautéed onions and garlic for flavor.
• Customize the Farofa by adding ingredients like olives, eggs, or dried fruits.
• Adjust the salt according to your taste preference.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the Farofa in a skillet over low heat to maintain its texture.

Serving advice

Serve the Farofa as a side dish alongside grilled meats, stews, or feijoada (Brazilian black bean stew). It can also be enjoyed as a main course for vegetarians, paired with a fresh salad.

Presentation advice

Transfer the Farofa to a serving dish and garnish with fresh parsley for a pop of color. Serve it family-style, allowing everyone to help themselves and enjoy the flavors and textures of this Brazilian delight.