Coarse cassava flour toasted in palm oil with garlic, onions, and herbs until golden and crunchy. Sprinkled over beans, rice, and stews as a textural contrast.
Instructions
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1
Heat palm oil in a large skillet over medium heat.
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2
Saute onion and garlic until lightly golden.
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3
Add cassava flour and stir constantly, toasting evenly for 5-7 minutes.
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4
Season with salt. Toss in parsley.
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5
Serve warm sprinkled over beans, rice, or stews.
Did You Know?
Farofa traveled between Angola and Brazil so many times through the slave trade that both countries claim it as their own.
The Story Behind Farofa Angolana
Farofa is a perfect example of the culinary exchange between Angola and Brazil. Cassava flour, processed by indigenous peoples on both sides of the Atlantic, became a shared staple. In Angola, farofa is toasted in palm oil rather than butter, giving it a distinctive reddish color and richer flavor. It is used as a universal topping that adds crunch to any dish.
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