📝 About This Recipe
A cornerstone of Brazilian gastronomy, Farofa de Bacon is the quintessential side dish that brings a delightful, buttery crunch to any meal. This recipe transforms humble cassava flour into a savory masterpiece by toasting it in rendered bacon fat and butter, infused with aromatic garlic and onions. Whether served alongside a traditional Feijoada or a Sunday barbecue, this golden, smoky accompaniment is the secret to balancing rich meats and stews.
🥗 Ingredients
The Base
- 1 cup Thick-cut Smoked Bacon (diced into small cubes)
- 4 tablespoons Unsalted Butter (high quality, for richness)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from burning)
Aromatics & Texture
- 1 medium Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 2 cups Toasted Cassava Flour (Farinha de Mandioca Torrada) (look for 'torrada' for extra crunch)
- 1/2 teaspoon Smoked Paprika (for color and depth)
Seasoning & Finish
- 2 pieces Hard-boiled Eggs (chopped into small chunks)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 stalks Green Onions (thinly sliced)
- to taste Kosher Salt (be mindful as bacon is salty)
- 1/2 teaspoon Freshly Ground Black Pepper
👨🍳 Instructions
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1
Place a large, heavy-bottomed skillet or a traditional Brazilian clay pot over medium heat and add the olive oil.
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2
Add the diced bacon to the cold skillet. Cooking it from a cold start allows the fat to render out slowly, ensuring the bacon becomes perfectly crispy without burning.
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3
Fry the bacon for about 6-8 minutes, stirring occasionally, until the fat has rendered and the bits are golden brown and crunchy.
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4
Add the butter to the skillet with the bacon and its rendered fat. Once melted and bubbling, add the finely diced onions.
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5
Sauté the onions for 3-4 minutes until they are translucent and just beginning to caramelize at the edges.
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6
Stir in the minced garlic and cook for an additional 60 seconds until fragrant, being careful not to let the garlic brown too much or it will turn bitter.
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7
Lower the heat to medium-low. Gradually pour in the cassava flour, stirring constantly to ensure every grain is coated in the flavorful fat.
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8
Toast the flour for 5-7 minutes. This is the most important step; keep the flour moving so it toasts evenly to a beautiful golden hue without scorching.
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9
Sprinkle in the smoked paprika, salt, and black pepper. Stir well to distribute the spices throughout the toasted flour.
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10
Fold in the chopped hard-boiled eggs gently, so they maintain some texture and don't break down into the flour.
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11
Remove the skillet from the heat. The residual heat will continue to cook the flour for a moment.
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12
Stir in the fresh parsley and sliced green onions right before serving to maintain their bright color and fresh flavor.
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13
Taste and adjust seasoning if necessary. Serve warm as the perfect crunchy companion to your meal.
💡 Chef's Tips
Always use a coarse cassava flour (farinha de mandioca) rather than the fine, powdery 'substitute' flours for the best texture. If the farofa feels too dry, add an extra tablespoon of butter; it should feel like moist sand, not a powder. Don't walk away from the pan while toasting the flour; it can go from golden to burnt in a matter of seconds. For a vegetarian version, swap bacon for smoked paprika and use extra butter or olive oil to sauté mushrooms. Store leftovers in an airtight container for up to 3 days, though the texture is best when freshly made.
🍽️ Serving Suggestions
Serve alongside a classic Brazilian Feijoada (black bean and pork stew) to soak up the delicious juices. Pair it with grilled Picanha or flank steak at your next backyard barbecue. It makes a fantastic topping for simple white rice and beans for a quick weekday lunch. Serve with a cold Brazilian Caipirinha to balance the salty, smoky flavors of the bacon. Accompany with a side of Brazilian Vinaigrette (salsa) to add a bright, acidic contrast to the rich farofa.