Farofa

🔥 Prep

• Chop the 1 pcs onion into small dice.
• Cut the 100 g bacon into small strips or cubes.
• Measure out 3 tbsp butter.
• Measure out 2 cup cassava flour.
• Have 1 tsp salt ready.

🔥 Cook

• 1. Place a large skillet over medium heat and melt the 3 tbsp butter until foamy.
• 2. Add the chopped bacon and cook for 4–5 minutes, stirring occasionally, until the bacon is crisp and rendered.
• 3. Add the diced onion to the skillet and sauté for 3 minutes over medium heat until translucent.
• 4. Sprinkle the 2 cup cassava flour over the bacon‑onion mixture and stir continuously to coat.
• 5. Toast the mixture, stirring constantly, for 5–7 minutes over medium‑low heat until the cassava flour turns golden‑brown and fragrant.
• 6. Season with 1 tsp salt, taste, and adjust if needed; continue to stir for 30 seconds to distribute the salt.
• 7. Remove the skillet from heat and let the farofa rest for 1 minute before serving.

🔥 Serve

• Transfer the farofa to a serving bowl and fluff lightly with a fork.
• Serve warm as a traditional side dish alongside feijoada, grilled meats, or roasted chicken.
• Pair with white rice, black beans, and a simple green salad for a complete Brazilian meal.
• Optionally garnish with extra crispy bacon bits or a drizzle of melted butter for added richness.