Brazilian Farofa
In Brazil, a meal feels incomplete without the crunch of farofa. It acts as a textural bridge, absorbing the juices of a feijoada or a simple steak without turning into mush.
Mastering the toast
Manioc flour burns quickly. Stay at the stove and keep the mixture moving constantly until it reaches the color of dry sand.
- large skillet or wok
- wooden spoon
- sharp knife
What goes in.
- 3 tbspbutter
- 4 ozbacon, diced small
- 1/2onion, finely diced
- 2 cupsmanioc flour (farinha de mandioca)
- to tastesalt
- 1 tbspfresh parsley, chopped
Constant agitation
Keep the flour in motion the entire time. If it sits still for more than a few seconds, the bottom will blacken while the rest remains raw.
The method.
Render the fat
Place the bacon in the skillet over medium heat. Fry until the fat has rendered out and the bacon pieces are crisp.
Sauté the aromatics
Add the butter to the bacon fat. Once melted, add the onion. Cook until the onions are soft and translucent, but not brown.
Toast the flour
Add the manioc flour to the pan. Turn the heat to medium-low. Use your wooden spoon to incorporate the fat into the flour, scraping the bottom of the pan to prevent burning.
Finish the dish
Continue toasting for 5 to 7 minutes. You are looking for a toasted, nutty aroma and a slight golden tint to the flour. Remove from heat, stir in the salt and parsley, and serve immediately.
Other turns to take.
Egg Farofa
Add two beaten eggs once the onions are cooked. Scramble them until set before adding the flour.
Nutty Farofa
Add 1/4 cup of chopped cashews or Brazil nuts during the last minute of toasting.
When it doesn't go to plan.
Use a wide skillet to increase the surface area; this speeds up the toasting process.
If you only have access to fine flour, toast it more gently as it burns faster than the coarse variety.
Farofa keeps well at room temperature for the duration of a meal, but don't seal it in a container while hot or it will steam and lose its crunch.
The ones that keep coming up.
Can I use cornmeal instead?
No. Manioc flour has a distinct, starch-heavy profile that absorbs fat differently than cornmeal. The result will not have the same texture.
How do I know when it is toasted enough?
The flour changes from a stark white, dusty appearance to a light tan, opaque color. It will smell like toasted bread or nuts.