Farofa

Recipe from Michelli Guimaraes Knauer

Adapted by Francis Lam

Farofa
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
Total Time
10 minutes
Rating
4(87)
Comments
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Manioc flour can be found in Brazilian stores. It resembles a light bread crumb, but do not confuse it with tapioca flour or starch. Once toasted in fat — here, bacon, but other kinds may be used — the manioc flour can serve as a crisp topping to the feijoada, or served alongside to soak up the juices. —Francis Lam

Featured in: Brazilian Soul Food

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Ingredients

Yield:8 to 10 servings
  • 4cloves garlic, chopped
  • Kosher salt
  • 6ounces slab bacon, cut into rough dice
  • Vegetable oil, if needed
  • 2cups coarsely ground manioc flour (a.k.a. cassava flour)
  • 1tablespoon butter
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

161 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 128 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mash the garlic and a few pinches of salt with the side of your knife until pasty. Place bacon in large skillet over medium heat, and let it cook, stirring, for 5 minutes, or until fully rendered and lightly browned. Add a splash of vegetable oil if there isn’t enough fat to generously coat the pan.

  2. Step 2

    Turn heat down to medium-low, and cook garlic until very aromatic. Add manioc flour, and cook, stirring and shaking the pan continuously, until it’s a shade toastier and a little crunchy, 6 to 8 minutes. Turn off heat, and stir in butter. Add salt to taste. Let guests sprinkle or pile it onto their plates, to their taste.

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Ratings

4 out of 5
87 user ratings
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Comments

Tom

I have also used (don'
t laugh) Cream of Wheat as a stand in and it works pretty well

Robert

You can also add some chopped peppers to the mix. I skip the bacon and the butter and just use olive oil to make it kosher. Sprinkle on beans and beef and it is perfect. You can also sprinkle the flour uncooked - adds a delicious layer of crunch to beans and meats.

Juliana

It came out as a pretty decent farofa! I ended up adding a bit of olive oil towards the end, and no vegetable oil while cooking the bacon, in the beginning. Next time, I want to add some chopped olives, and a couple of chopped boiled eggs. These are often in the traditional farofa.

Phil

You can usually find farofa at African Grocery stores in large university towns. It is excellent quality--far better than Brazilian Farofa and is called Gari.

Anne

a decent source of Brasilian ingredients (and other L.A. stuff) is Amigo Foods.

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Credits

Adapted from Michelli Guimaraes Knauer

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