Farofa — Print Recipe — The Culinary Codex

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.

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.