Farofa

Farofa is a Brazilian side dish made from toasted cassava flour or meal, usually cooked with fat and often mixed with ingredients such as onion, eggs, bacon, sausage, or herbs.

Farofa is a Brazilian side dish made from toasted cassava flour or meal, usually cooked with fat and often mixed with ingredients such as onion, eggs, bacon, sausage, or herbs. It is widely eaten in Brazil and commonly served as an accompaniment to rice, beans, grilled meats, and feijoada. The dish is valued for its crunchy texture and is a staple of Brazilian home cooking and restaurant meals.

Overview

Farofa is a staple of Brazilian cooking made from cassava flour toasted in fat and often seasoned with additional ingredients. It is valued for its crunchy texture and is commonly eaten alongside savoury main dishes.

Preparation and variations

Basic farofa uses dry cassava flour cooked in butter, oil, or rendered meat fat until toasted. Many regional and household variations add ingredients such as garlic, onion, eggs, bacon, sausage, raisins, olives, banana, or herbs.

Cultural role

Farofa is widely served across Brazil with everyday meals and festive dishes such as churrasco and feijoada. Some sources describe it as an especially common accompaniment to grilled meats and rice and beans.

Language and usage

In Portuguese dictionaries, farofa refers both to the food and, figuratively, to boastfulness, trivial talk, or something of little value. Related terms also distinguish between the ingredient farinha de mandioca and the prepared dish farofa.