Directions
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1
Soften the onion and garlic fully
Heat the olive oil in a skillet over medium heat and cook the diced onion for 5-6 minutes until soft and translucent, then add the minced garlic and cook for 1 more minute until fragrant.
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2
Toast the cassava flour patiently
Add the cassava flour to the pan gradually, stirring constantly, and toast over medium-low heat for 8-10 minutes, until it turns a light golden color and smells toasty and nutty. Toasting too fast on high heat will scorch it unevenly, leaving bitter dark spots.
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3
Season and finish
Stir in the salt and remove from heat, then fold in the chopped parsley for a bit of fresh color and flavor against the toasty flour.
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4
Serve as a proper accompaniment
Sprinkle the warm, crumbly farofa generously over feijoada, grilled meats, or rice - its job is to add crunch and soak up rich sauces, so don't be shy with the portion.
Nutritions
Farofa is a simple but essential part of Brazilian cuisine, appearing alongside almost every meal - cassava flour toasted with butter, onion, and sometimes bacon or eggs, until golden and pleasantly crunchy.
Toasting the flour low and slow, stirring constantly, is important since it can go from perfectly golden to burnt quite quickly.
Looking for more? Browse our full collection of Brazilian and Vegan recipes here at Divine Food Recipes.
How to prepare this dish
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