Farofa (Toasted Cassava Flour Side)
Why this recipe works
- Fast side dish: The cassava flour toasts in minutes, making farofa a practical last-minute addition to a meal.
- Dry, crisp texture: Constant stirring helps the flour toast evenly in the butter, creating the signature crunchy, sandy texture.
- Savoury base: Softened onion and briefly cooked garlic flavour the butter before the cassava flour is added.
- Works across meals: Its buttery crunch pairs well with beans, stews, rice and grilled meats.
Get the most out of this recipe
Authenticity notes
- Brazilian table staple: Farofa is commonly served as a dry, crunchy accompaniment rather than a stand-alone main dish.
- Best with saucy dishes: It is especially useful alongside beans and stews, where the toasted flour adds texture and absorbs flavourful juices.
Ingredient notes
- Use cassava flour: Cassava flour gives farofa its characteristic coarse, toasty texture; very fine starches will not behave the same way.
- Fresh herbs at the end: Stir parsley through off the heat so it stays bright rather than wilting into the hot flour.
Texture tips
- Toast until evenly golden: Keep the flour moving in the pan so it colours uniformly and develops a dry, crisp finish.
- Avoid excess moisture: Let the onion soften fully before adding the flour, and serve the farofa warm rather than steaming hot under a lid.
Common mistakes
- Do not let the garlic brown: Garlic can turn bitter quickly, so cook it only until fragrant before adding the cassava flour.
- Keep the heat moderate: Too much heat can scorch the flour before it crisps evenly; lower the heat if it starts browning too fast.
Equipment you'll need
Ingredients
Instructions
- Finely dice the onion, finely chop the garlic, and finely chop the parsley.
- Melt the butter in a frying pan over medium heat. Add the onion and cook for 3 to 4 minutes until softened and translucent, stirring often.
- Stir in the garlic and cook for 30 to 60 seconds until fragrant, keeping the heat moderate so it does not brown.
- Add the cassava flour and stir constantly to coat it in the butter. Toast for 3 to 4 minutes until evenly golden and crisp, then season with the salt and pepper.
- Take off the heat and stir through the parsley. Serve warm as a crunchy side or as a topping for beans, stews, or grilled meats.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the pan moving while toasting so the cassava flour colours evenly and does not catch on the base.
- If the farofa starts to brown too quickly, lower the heat and continue stirring until it is uniformly golden.
- For vulnerable groups, ensure the farofa is served piping hot if it is being used to top dishes that have been held warm for a while.
Substitutions
- Replace unsalted butter with plant-based-butter for a dairy-free version.
- Replace fresh parsley with fresh-coriander for a different herbal finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then store in an airtight container in the fridge. Reheat in a dry frying pan over low heat for 2 to 3 minutes, stirring, to restore the crunch.
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Recipe overview
- Servings: 4 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Milk
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