Herbaceous Brazilian Farofa with Bacon and Onions

Name: Herbaceous Brazilian Farofa with Bacon and Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Side Dish
Ingredients: 2 cups cassava flour (manioc flour); 6 slices bacon; 1 large onion; 2 cloves garlic; 1/4 cup parsley; 1/4 cup cilantro; 1/2 tablespoon thyme leaves; Salt; Black pepper; 1 tablespoon olive oil or butter

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

2 cups cassava flour (manioc flour)

6 slices bacon

diced

1 large onion

finely chopped

2 cloves garlic

minced

For the Herb Mix

1/4 cup parsley

roughly chopped

1/4 cup cilantro

roughly chopped

1/2 tablespoon thyme leaves

fresh

For the Seasoning

Salt

to taste

Black pepper

freshly ground, to taste

1 tablespoon olive oil or butter

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