Farofa

Farofa is a cherished Brazilian dish made from toasted cassava or corn flour. You can easily find it in stores, or prepare a homemade version using family recipes passed down through generations. The typical ingredients include salt, smoked meat, and spices, with a texture ranging from coarse grains to a fine powder. Farofa’s smoky, slightly salty flavor pairs perfectly with meats, especially barbecued dishes and stews.

To make traditional Brazilian farofa, begin by toasting raw cassava flour in butter or oil. Then, add salt, bacon, onions, garlic, sausage, and other flavorful ingredients, cooking everything until it reaches a beautiful golden brown. It's a versatile dish that often accompanies Brazilian feijoada (a black bean stew with pork) and barbecues. You might also find it used as a stuffing for poultry or enhanced with raisins, nuts, and fruits. In the Bahia region, farofa gets a unique twist with dendê oil, imparting a distinct flavor and color.

Farofa is typically served alongside the main course. Diners can sprinkle it on their food to enhance the flavor to their liking, or enjoy it as a standalone side dish. While cassava flour is the traditional choice, corn flour is also a popular alternative. Interestingly, in West Africa, a similar dish called garri, also made from cassava flour, is used in various recipes.