Farofa Recipe (Toasty Gluten-Free Cassava Flour)
Equipment
- skillet
Ingredients
- 4 strips smoked bacon – diced
- ½ medium yellow onion – finely diced
- 1 red bell pepper, green bell pepper, or yellow bell pepper – finely diced
- 1 medium carrot – grated
- 4 tablespoons butter or vegetable oil – add more as needed for a richer, moister farofa
- 1 cup manioc or cassava flour
- salt and pepper – to taste
- 2 hard-boiled eggs – chopped
- 2 tablespoons parsley or cilantro – finely chopped
Instructions
- Cook the bacon: Heat a large nonstick skillet over medium-high heat. Add the diced bacon and cook for 3–5 minutes, or until it begins to brown and release its fat.
- Sauté the vegetables: Reduce the heat to medium. Add the onion, bell pepper, and grated carrot. Cook for 3–5 minutes, stirring occasionally, until the onion softens. Add the butter or vegetable oil and stir until the butter melts and coats the vegetables.
- Add the cassava flour: Stir in the cassava flour until well combined with the bacon, vegetables, and butter or oil. Season with salt and pepper to taste. Add a pinch of cumin if desired.
- Toast the flour: Reduce the heat to medium-low and toast for another 1–2 minutes, stirring frequently for even cooking.
- Finish and serve: Stir in the chopped hard-boiled eggs and parsley or cilantro. Serve warm.
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover farofa in an airtight container in the refrigerator for 3–4 days. Refrigerate within two hours of cooking. Freeze: Freeze farofa without the eggs and fresh herbs in airtight freezer bags for up to 2 months. Press out excess air before sealing to preserve its texture. Reheat: Warm farofa in a skillet over medium-low heat, stirring occasionally until it reaches 165°F internally. Add a little butter or oil if it seems dry.Nutrition
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