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    Home > Brazilian Recipes

    Published: Jan 30, 2020 · Modified: Jun 6, 2020 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 9 Comments

    Farofa Recipe (Buttery and Toasty Gluten-Free Cassava Flour)

    Gluten Free

    Jump to Recipe ↓

    Farofa is a buttery, toasty, and addictive gluten-free Brazilian side dish made with cassava flour that you didn't know that you needed in your life. It's served along with feijoada and barbecue. So good!

    A bowl of farofa

    WHAT’S BUTTERY, TOASTY, AND ADDICTIVE? (HINT: It’s not your breakfast toast!)

    It’s something else that you didn’t know you needed until you put it in your mouth and are stunned by it.

    That something is called FAROFA. But it also comes as a naughty SLANG term, too. Curious? Keep on reading... J

    WHAT IS FAROFA?

    Farofa (pl. farofas), the food, is a gluten-free traditional Brazilian side dish made of toasted yucca/cassava flour (farinha de mandioca in Portuguese). Sometimes it is mixed with bacon, veggies, and eggs, and other times it’s prepared with shredded carrots, raisins, and diced bananas. There are many variations to the dish but overall it has a crunchy texture similar to bread crumbs!

    But in Portuguese “farofa” can also be a slang word. This is a derogatory term for a cheap day trip to the beach in which low-income people who plan to spend the day pack a lunch bag full of farofa to go with a container of chicken– a cheap option. They are called farofeiros.

    In the mid 1980’s, the Brazilian band Ultraje a Rigor had an instant hit with the song “Nós Vamos Invadir Sua Praia” (“We’re Gonna Crash Your Beach”), which pokes fun at the fear that more affluent beachgoers had of the farofeiros.

    WHAT DOES IT TASTE LIKE?

    The plain, classic Brazilian farofa is usually made by toasting cassava/manioc flour with butter and spices such as salt, pepper, and cumin. It is buttery, toasty, and quite savory! But it has regional variations. In Bahia, e.g., the cassava flour is toasted with dendê oil, giving it a yellowish-orange color and smoky taste. The fact is, the dry manioc/cassava flour calls for plenty of fat – whether that is oil, butter, or the rendered fat of bacon, soaking up the flavor of the ingredients that go into it.

    bowl of farofa with a spoon and garnishes on the side

    WHAT IS YOKI FAROFA TRADICIONAL?

    Yoki Farofa Tradicional is the store-bought version of homemade farofa, widely sold at Brazilian grocery stores.   It is also known as ‘Farofa Pronta’ (‘Ready-to-Eat Farofa’) usually eaten by those who don't have the time to make farofa from scratch.

    WHAT IS MANIOC FLOUR?

    Manioc flour, also known as cassava flour, is a dry and coarse flour extracted from the manioc/cassava root, a close relative of ‘garri’ from West Africa. It is white in color and has no taste. It’s also the ingredient that makes farofa, which is often served as a side for Brazilian feijoada, grilled meats, picanha, and even hearty stews as picadinho. Brazilians also eat farofa sprinkled on black beans.

    IS TAPIOCA AND CASSAVA THE SAME THING?

    Tapioca is a derivative of the cassava root. Although tapioca flour and cassava flour are referred to as the same, they are actually different. Tapioca flour is much finer than cassava flour, it has a powdery texture and is usually used to make Brazilian cheese bread (pao de queijo). On the other hand, cassava flour has a dry, coarse texture and is used to make farofa.

    As this article about cassava, its importance, and derivatives explains: “The detoxified cassava is ground to a pulp called massa and then squeezed with a device (tipiti) to extract the moisture. The liquid produced by this may be collected and dried to produce tapioca, locally known as polvilho. Lastly, the dried massa is then toasted over a large copper stove to produce the manioc flour. This process varies regionally and by manioc species, and may include additional steps of re-soaking, drying and re-toasting the flour.”

    IS CASSAVA FLOUR HEALTHY?

    Cassava is a vegetable root rich in carbs, calories, and key vitamins and minerals. It is a good source of vitamin C, thiamine, riboflavin, and niacin.

    IS CASSAVA FLOUR GLUTEN-FREE?

    Yes, it is gluten-free as well as grain-free and nut-free, vegan, vegetarian, and paleo. It is a derivative of the cassava root vegetable which is gluten-free, similar to potatoes, yams, and sweet potatoes.

    IS CASSAVA AND CASSAVA FLOUR GOOD FOR DIABETICS?

    Cassava is high in “resistant starch,” which is a type of dietary fiber considered good to digestive health. Resistant starch has also been studied for its potential to reduce the risk of type 2 diabetes and obesity.

    This is due to its ability to improve glucose control by reducing the blood sugar response when it substitutes for flour in foods. Plus, it plays a role in reducing appetite and increasing fullness, thus helping to promote weight control.

    CASSAVA FLOUR IN BRAZILIAN CUISINE

    Cassava flour (or farofa flour) has a long indigenous legacy and has been important for Brazilian Cuisine for centuries.

    It served as a cheap source of carbs for the Portuguese explorers and for African slaves during colonial times. It was even brought over as a trade product from Brazil to Africa.

    Cassava flour is the main ingredient in the farofa recipe, as well as one of the ingredients of pirao (a fish or beef broth gravy). It may be sprinkled on top of beans or mixed with beans to form a patty, making what is regionally known as “capitao”.

    Once used to make farofa, it makes one of the best sides for feijoada, Brazilian barbecue, picanha, and hearty stews like picadinho and bobo. It is also one of the Christmas side dishes that is served along with roast brined turkey (peru) or honey baked ham (tender de porco) in Brazil.

    HOW TO MAKE FAROFA

    2 image collages showing how to make farofa

    1. Heat the fat

    To make this farofa recipe, start by heating a large nonstick skillet over medium-high heat. Add the bacon and let it cook for about 3-5 minutes, or until it starts to brown. For a vegetarian farofa, skip the bacon and sauté the veggies in oil and/or butter (use double of the fat amount called for in the recipe) and follow the rest of the recipe.

    1. Sauté the vegetables

    Reduce heat to medium and add the onion, bell pepper, and carrot. Cook until onion softens (about 3-5 minutes), stirring every now and then. Add butter and let it melt (SEE PIC.1).

    1. Add the white yuca/cassava flour

    Stir in the cassava flour well until toasted and mixed with the bacon and veggies (SEE PIC.2). Season with salt and pepper to taste (and  a pinch of cumin if you want to).

    1. Toast the flour

    Then, reduce the heat to medium-low and let it toast for 1-2 minutes, stirring often to toast evenly. Stir in the eggs and parsley. Serve warm.

    HOW TO STORE 

    Store homemade farofa in an airtight container in the fridge for up to 3-5 days. Freeze it without the eggs and fresh herbs in freezer bags (remove most of the air) for up to 2 months.

    WHAT DISHES GO WITH IT?

    • Feijoada
    • Black Beans
    • Vegetarian Feijoada
    • Picadinho
    • Shrimp Bobo
    • Moqueca
    • Carne de Sol
    • Picanha
    • Pan-Grilled Pork Chops
    • Brazilian Shrimp Stew (Ensopado)
    • Black Beans and Rice
    • Grilled Cheese Sticks

     

    farofa close up with bacon, eggs, and vegetables

    A bowl of farofa
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    5 from 4 votes

    Farofa Recipe

    Farofa is a buttery, toasty, and addictive gluten-free Brazilian side dish made with cassava flour that you didn't know that you needed in your life. It's served along with feijoada and barbecue. So good!

    Course:Side Dish
    Cuisine:Brazilian
    Keywords:Brazilian farofa, farofa, farofa recipe, toasted cassava flour
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6
    Calories178 kcal
    Author Denise Browning
    Cost $ 0.75 per person

    Equipment

    • skillet

    Ingredients

    • 4 srtips smoked bacon diced
    • ½ medium yellow onion small diced
    • 1 red bell pepper small diced (or green or yellow bell peppers, or a mix of them)
    • 1 medium carrot grated
    • 4 tablespoons butter or vegetable oil (or more if desired to make flour quite buttery)
    • 1 cup manioc or cassava flour flour
    • Salt and pepper, to taste
    • 2 hard bolied eggs chopped
    • 2 tablespoons parsley or cilantro finely chopped

    Instructions

    • Heat the fat: Heat a large nonstick skillet over medium-high heat. Add the bacon and let it cook for about 3-5 minutes, or until it starts to brown. For a vegetarian farofa, skip the bacon and sauté the vegetables in oil and/or butter (use double of the fat amount called for in the recipe) and follow the rest of the recipe.
    • Sauté the vegetables: Reduce heat to medium and add the onion, bell peppers, and carrot. Cook until onion softens (about 3-5 minutes), stirring every now and then. Add butter and let it melt.
    • Add the white yuca/cassava flour: Add the cassava flour, stirring well until toasted and combined with bacon and vegetables. Season with salt and pepper to taste (and cumin if desired).
    • Toast the flour: Reduce the heat to medium-low and let it toast for 1-2 minutes, stirring often to toast evenly. Stir in the eggs and parsley. Serve warm.

    Recipe Notes

    • NET CARBS: 19 g
    • WW FREESTYLE SMART POINTS: 7
    • Variations: golden raisins with sautéed small diced bananas and shredded carrots, or  small diced sausage and chopped boiled eggs, or thinly shredded kale (sautéed) and chopped green olives.
    • For a vegetarian version, omit the bacon and eggs. Add some of the optional ingredients above instead (raisins and sautéed diced bananas pair well with onions and carrots as well as kale and olives pair with onions, carrots, and bell peppers).
    • Store homemade farofa in an airtight container in the fridge for up to 3-5 days. Freeze it without the eggs and fresh herbs in freezer bags (remove most of the air) for up to 2 months.

    Nutrition

    Calories: 178kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 83mg | Sodium: 103mg | Potassium: 116mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2752IU | Vitamin C: 29mg | Calcium: 48mg | Iron: 1mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

     

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    Filed Under: Brazilian Recipes, Easy And Delish, Easy Gluten-Free Recipes, Easy Side Dishes, How-To Tagged With: (Bacon), Vegetables

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    Reader Interactions

    Comments

    1. ward says

      June 15, 2014 at 5:21 am

      where can I buy farofa flour in England

      Reply
      • Denise Browning says

        June 15, 2014 at 8:04 am

        Hi, Ward! You can buy manioc flour to make farofa (the dish) in England online at http://www.amazon.co.uk/Yoki-Manioc-Flour-Farinha-Mandioca/dp/B006ISWH18 or Googling Brazilian markets in your area.

        Thanks a lot for stopping by! I hope can buy the manioc flour and enjoy this farofa dish...

        Reply
    2. Madison Smith @ Cookwarestuffs.com says

      January 31, 2020 at 9:03 pm

      5 stars
      Hi Denise - thank you for the insightful Farofa recipe! I'll be sure to make this soon 🙂

      Reply
      • Denise Browning says

        February 02, 2020 at 8:30 pm

        Hi Madison! I hope you try our farofa and enjoy. It is great with grilled meats and feijoada.

        Reply
    3. Balvinder says

      February 03, 2020 at 10:26 am

      Yes, i really need this in my life. I am sure I saw cassava flour in the store and I am going to get it to try.

      Reply
    4. J B says

      February 12, 2020 at 1:29 am

      5 stars
      This is the best thing to go along with feijoada. The savory broth mixed with the toasty flavor of the farofa.... mmmm, so good!

      Reply
      • Denise Browning says

        February 12, 2020 at 10:47 am

        I am so glad you have already tried this farofa recipe. It is unique and oh so delicious.

        Reply
    5. Some Guy says

      August 21, 2022 at 11:48 am

      Eggs?

      Reply
      • Denise Browning says

        August 21, 2022 at 4:31 pm

        Yes! In Brazil, some farofa recipes like ours call for eggs... just like fried rice calls for eggs. 🙂

        Reply

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