📝 About This Recipe
A cornerstone of Brazilian gastronomy, this vibrant side dish transforms humble raw cassava flour into a crunchy, savory masterpiece. Traditionally served alongside Feijoada or Churrasco, it offers a delightful textural contrast with smoky bacon, aromatic herbs, and the golden richness of butter. This recipe captures the rustic soul of Minas Gerais and Bahia, providing an essential explosion of flavor that elevates any meal to a festive celebration.
🥗 Ingredients
The Base
- 3 cups Farinha de Mandioca Crua (Raw Cassava Flour) (ensure it is 'crua' (raw/white) and not 'torrada' (pre-toasted))
- 4 tablespoons Unsalted Butter (high quality, grass-fed preferred)
- 2 tablespoons Extra Virgin Olive Oil (to prevent the butter from burning)
The Aromatics & Proteins
- 150 grams Smoked Bacon (finely diced into small cubes)
- 150 grams Calabresa Sausage or Chorizo (peeled and finely diced)
- 1 large Yellow Onion (finely minced)
- 4 pieces Garlic Cloves (smashed and minced)
- 1/2 cup Red Bell Pepper (finely diced for color and sweetness)
Seasoning & Finish
- 3 pieces Hard-boiled Eggs (coarsely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/4 cup Fresh Scallions (thinly sliced)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1/2 teaspoon Smoked Paprika (for a hint of color and depth)
👨🍳 Instructions
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1
Begin by preparing all your 'mise en place'. Dice the bacon, sausage, onions, and peppers into uniform small pieces to ensure even cooking and a perfect distribution of flavor.
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2
Place a large, heavy-bottomed skillet or a traditional Brazilian iron pot over medium heat. Add the diced bacon and cook until the fat begins to render and the pieces become golden and crispy, about 5-7 minutes.
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3
Add the diced Calabresa sausage to the pan with the bacon. Sauté for another 4-5 minutes until the sausage is browned and has released its aromatic oils.
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4
Lower the heat slightly and add the butter and olive oil. Once the butter has melted and stopped foaming, stir in the minced onions.
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5
Sauté the onions for 3-4 minutes until translucent and soft, then add the minced garlic and red bell pepper. Cook for an additional 2 minutes until fragrant, being careful not to burn the garlic.
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6
Sprinkle in the smoked paprika, salt, and black pepper, stirring well to infuse the fat with these spices.
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7
Slowly pour the raw cassava flour (farinha de mandioca crua) into the skillet. Using a wooden spoon, stir constantly to ensure every grain of flour is coated in the flavorful fats.
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8
Continue to cook the mixture over medium-low heat for 8-10 minutes. This is the crucial 'toasting' phase. You are looking for the flour to lose its 'raw' starchy taste and turn a beautiful pale golden color.
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9
Taste a small amount of the flour. It should be crunchy and savory. If it still feels 'powdery' or 'sandy', continue to toast for another 2-3 minutes while stirring.
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10
Once the desired toastiness is achieved, remove the skillet from the heat. This prevents the residual heat from burning the flour.
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11
Gently fold in the chopped hard-boiled eggs, taking care not to smash them into a paste.
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12
Finally, stir in the fresh parsley and scallions. The residual heat will wilt them just enough to release their brightness without losing their vibrant green color.
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13
Transfer the farofa to a serving bowl and serve warm or at room temperature.
💡 Chef's Tips
Always use a low to medium heat when toasting the flour; it can go from golden to burnt in seconds. If the farofa feels too dry, add an extra tablespoon of butter at the end to achieve a 'moist sand' consistency. For a vegetarian version, swap the bacon and sausage for smoked tofu and increase the salt and smoked paprika. Store leftovers in an airtight container in the fridge for up to 3 days, but it is best served fresh for maximum crunch. Don't skip the hard-boiled eggs—they provide a creamy textural contrast to the crunchy flour.
🍽️ Serving Suggestions
Serve alongside a classic Brazilian Feijoada (black bean and pork stew) to soak up the delicious juices. Pair with grilled Picanha or flank steak at your next backyard BBQ (Churrasco). It makes an excellent stuffing for roast chicken or turkey during holiday dinners. Enjoy it with a side of white rice and Brazilian-style garlicky collard greens (Couve à Mineira). Pair with a cold Caipirinha or a crisp Guaraná soda for the full authentic experience.