Farofa

Lore & Background

Farofa is made by toasting raw cassava flour with abundant butter, vegetable oil, or olive oil, along with salt, bacon, onions, garlic, sausage, or olives until golden brown. In the state of Bahia, dendê oil is used, giving it a stronger taste and rich yellow coloring. It is sometimes served as an accompaniment to feijoada and churrasco, and can also be used as a stuffing for poultry, often containing raisins, nuts, or finely chopped sweet fruits like apples and bananas.

Reader's Guide

Farofa holds a significant place in Brazilian cuisine, serving as a versatile accompaniment that enhances the flavor of barbecued meat and hearty stews. Its smoky, salty taste is used to accentuate meat dishes, and it can be sprinkled on by individual diners or eaten as a side, similar to rice. The dish reflects regional variations, such as the use of dendê oil in Bahia, and can be made with corn meal as an alternative to cassava. Its presence in both home cooking and commercial packaging underscores its widespread popularity in Brazil. In West Africa, a variant called garri uses cassava flour in different dishes, showing the ingredient's broader cultural reach.

Did You Know?

• Farofa is toasted cassava meal, eaten mainly in Brazil.
• Most farofas have a very smoky and slightly salty taste.
• In Bahia, farofa is prepared with dendê oil for a stronger taste and yellow coloring.
• Besides cassava, corn meal is also used for farofa making.