Farofa

Name: Farofa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 300g farinha de mandioca (cassava flour); 3 tbsp butter or olive oil; 1 large onion, finely diced; 3 cloves garlic, minced; 2 eggs, lightly beaten; 1 bunch flat-leaf parsley, chopped; Salt to taste; 50g green olives, sliced (optional)

Farofa (fah-ROH-fah)

Toasted Cassava Flour

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 221 kcal

Golden, buttery toasted cassava flour studded with onions, garlic, eggs, and herbs — the quintessential Brazilian side dish that adds irresistible crunch and nutty depth to any plate.

Nutrition & Info

Protein 5.0g

Carbs 30.0g

Fat 9.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

large skillet wooden spoon

Presentation Guide

Vessel: ceramic bowl

Garnishes: parsley, crispy onion bits

Accompaniments: any main dish — rice, beans, grilled meats, stews

Ingredients

300g farinha de mandioca (cassava flour)
3 tbsp butter or olive oil
1 large onion, finely diced
3 cloves garlic, minced
2 eggs, lightly beaten
1 bunch flat-leaf parsley, chopped
Salt to taste
50g green olives, sliced (optional)

Instructions

1
Melt butter in a large skillet over medium heat. Sauté onion until golden, about 5 minutes.
2
Add garlic and cook for 1 minute until fragrant.
3
Push onion to one side, pour beaten eggs into the other side and scramble until just set.
4
Add cassava flour gradually, stirring constantly to coat every grain in the butter and mix with eggs and onion.
5
Toast, stirring frequently, for 5-7 minutes until the farofa is golden, fragrant, and crunchy.
6
Stir in parsley and olives if using. Season with salt.
7
Serve immediately as a side — sprinkle over rice, beans, grilled meats, or stews.

💡

Did You Know?

Farofa is so essential to Brazilian dining that many Brazilians carry a small container of homemade farofa when traveling, unable to eat a meal without it.

Chef's Notes

Equipment Tips

large skillet
wooden spoon

Garnishing

parsley, crispy onion bits

Accompaniments

any main dish — rice, beans, grilled meats, stews

The Story Behind Farofa

Farofa derives from the indigenous Tupi people's mastery of mandioca (cassava), the foundational starch of Brazilian cuisine for millennia before colonization. The Portuguese adapted the technique by adding butter and eggs, creating the toasted preparation known today. Farofa is the universal Brazilian condiment, appearing at every meal from simple weeknight dinners to elaborate churrasco feasts.

🕐 Traditionally enjoyed everyday side dish, churrasco accompaniment 📜 Origins: Indigenous Tupi origin, pre-colonial

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