Herbaceous Brazilian Farofa with Bacon and Onions
A savory and crunchy side dish with smoky bacon and aromatic herbs.
Farofa is a beloved Brazilian side dish made with toasted cassava flour, enhanced with the rich flavors of smoky bacon, caramelized onions, and fresh herbs.
- 45 min
- 6
- Easy
Ingredients
For the Farofa Base
For the Herb Mix
For the Seasoning
Preparation
Preparing the Ingredients
Dice and Chop
Dice the bacon and chop the onion and garlic.
Chop Herbs
Roughly chop the parsley and cilantro and gather the thyme leaves.
Measure Flour
Measure out the cassava flour.
Pre-cooking the Bacon and Onions
Cook Bacon
In a large skillet over medium heat, add the diced bacon and cook until crispy. Remove the bacon and set aside.
Sauté Onions and Garlic
In the same skillet, add chopped onions and garlic to the bacon fat; sauté until the onions are golden brown.
Do not let the garlic burn, as it will turn bitter. Pro Tip: Tilt the skillet to pool the bacon fat for even cooking of onions.
Cooking Process
Toasting the Cassava Flour
Add the cassava flour to the onions in the skillet and stir continuously over medium-low heat for about 10 minutes, until it turns a light golden color.
Integrating Bacon
Stir the crispy bacon back into the toasted cassava flour mixture.
Combining Fresh Herbs
Remove the skillet from heat and fold in the herb mix. Season with salt and pepper according to taste.
Plating & Serving
Herbaceous Brazilian Farofa with Bacon and Onions
Herbaceous Brazilian Farofa with Bacon and Onions
Serve Warm
Serve the farofa warm in a shallow bowl to retain its crunch and highlight its vibrant colors.