Sides
Toasted Cassava Flour
Ingredients
- - 300 g (2 1/2 cups) cassava flour (farinha de mandioca)
- - 60 g (4 tbsp) butter
- - 1 medium onion, finely chopped
- - 100 g (3.5 oz) streaky bacon, diced (optional)
- - 1/2 tsp salt
Method
- If using bacon, fry it in a dry skillet over medium heat until crisp and the fat has rendered; remove and set aside, leaving the fat in the pan.
- Add the butter to the pan and melt over medium heat, then saute the onion until golden, about 5 minutes.
- Reduce the heat to low and gradually stir in the cassava flour, mixing constantly to coat every grain evenly.
- Toast the flour for 8-10 minutes, stirring frequently, until it turns a light golden colour and smells nutty and toasted.
- Stir the crisp bacon back in if using, season with salt, and remove from heat.
- Serve warm alongside feijoada, churrasco or rice and beans.
Introduction: Farofa, toasted cassava (manioc) flour, has Indigenous Tupi-Guarani origins and remains one of the most fundamental staples of Brazilian cuisine, served as an essential accompaniment to feijoada, churrasco and countless everyday meals across the country.
Cultural Background: Farofa, toasted cassava (manioc) flour, has Indigenous Tupi-Guarani origins and remains one of the most fundamental staples of Brazilian cuisine, served as an essential accompaniment to feijoada, churrasco and countless everyday meals across the country.
Tips: Stir constantly once the flour is added, as it burns quickly if left unattended. Adjust the butter-to-flour ratio to taste; more butter gives a richer, more clumped texture.
Variations: Farofa with egg: stir in scrambled egg pieces near the end of cooking for extra richness. Vegan version: use plant-based butter or olive oil instead of dairy butter and omit the bacon. Vegetarian: No. Vegan without bacon and using plant-based butter.
Storage: Store in an airtight container at room temperature for up to 5 days.
Reheating: Reheat briefly in a dry skillet over low heat, stirring, for 2-3 minutes.
Nutrition: Per serving (1/2 cup): approx. 210 kcal, 3 g protein, 12 g fat, 22 g carbohydrate, 2 g fibre.
FAQs:
Q: Can I use regular flour instead of cassava flour?
A: No, cassava flour has a distinct coarse, granular texture that wheat flour cannot replicate; it is sold as ‘farinha de mandioca’ in Brazilian and Latin grocers.
Q: Why does my farofa taste bitter?
A: This usually means the flour was toasted at too high a heat or for too long; use medium-low heat and stir constantly.