How to Toast Farofa
Farofa is the backbone of a Brazilian plate, providing the necessary texture to balance soft beans and rice. Done correctly, it is crisp and light; done poorly, it is either scorched or soggy.
Patience is your primary ingredient.
Do not walk away from the stove. Cassava flour has a high starch content and will transition from toasted to burnt in a matter of seconds.
- Wide, heavy-bottomed skillet
- Wooden spoon or sturdy silicone spatula
What goes in.
- 2 cupsManioc (cassava) flour, medium or coarse grind
- 3 tbspUnsalted butter or bacon fat
- 1 tspSea salt
The Constant Fold
Use your spatula to scrape the bottom of the pan continuously. You are looking to coat every grain in fat while ensuring the flour at the bottom doesn't sit still long enough to blacken.
The method.
Melt the fat
Place your skillet over medium heat. Add the butter or bacon fat and wait until it is fully liquid and just beginning to shimmer.
Add the flour
Pour the cassava flour into the pan in one go. Season with salt immediately to ensure it distributes evenly.
The toast
Keep the flour moving with your spoon. Spread it thin across the pan surface, let it sit for ten seconds, then fold it over itself. Repeat this motion until the flour changes from a dull white to a consistent golden hue.
Test for doneness
The farofa is ready when you hear a faint scratching sound against the pan and the texture is noticeably crunchy to the touch. Remove from the heat immediately.
Other turns to take.
Bacon and Egg
Crisp small cubes of bacon first, leaving the fat in the pan. After the farofa is toasted, stir in finely chopped hard-boiled eggs and green onions.
Garlic Farofa
Sauté minced garlic in the butter until it is pale gold before adding the flour. Do not let the garlic brown, or it will turn bitter.
When it doesn't go to plan.
If you want a finer texture, pulse your flour in a food processor for a few seconds before toasting.
Always move the farofa to a cool bowl the moment it is finished; leaving it in the hot pan will continue the cooking process and lead to burnt grains.
If you are adding fresh ingredients like parsley or olives, fold them in only after taking the pan off the heat.
The ones that keep coming up.
Can I use cornmeal instead?
No. The starch structure of cassava flour is unique. Cornmeal will yield a different texture and will not absorb fat or toast the same way.
How do I know if the flour is burnt?
The smell is the first indicator. Burnt cassava flour develops an acrid, toasted-plastic aroma. If you see dark brown specks, you have passed the ideal point.
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