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5 from 2 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
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



  • 4 srtips smoked bacon diced
  • 1/2 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


  • 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
  • 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.


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
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