The Farofa à brasileira

They say, not everybody will like farofa: some even say it's an acquired taste. Well being one who acquired the taste of it rather quickly I can tell you it is an essential part of many dishes and I understand why! The Brazilian cuisine includes a wide combination of flavors that were contributed by many other countries or other continents of the world. Of the many dishes on the brazilian dishes list, this one is simple and very typical. The Farofa is a popular side dish, especially in the state of Bahia. As side dish for feijoada and churrasco, the farofa is quite often featured; some say it is mandatory.

You can find ready-made Farofa at brazilian grocery stores, but, naturally it’s always better to make your own at home: the seasoning will be of your choice and the ingredients will be natural. In any case here is a delicious generic recipe for Farofa à brasileira that is sure to please brazilian food lovers. With the right ingredients and your favorite meat dish beside it, the result is a delicious meal. Careful not to put the eggs in if you intend to freeze your farofa…

Yield: 4-6 servings
Total time:
Farofa with Chouriço

Recipe for Farofa

* 1/2 lb. (250 g) bacon, sliced in small squares
* 1/2 lb. (250 g) linguiça calabresa sausage, chopped finely
* 1 chopped onion
* 3 cups coarse cassava flour (not the same refined cassava flour as for Pão de Queijo)
* salt, to your taste
* 3 tablespoons of finely chopped parsley
* 1 egg
* 2 hard boiled eggs (optional)
* 2 tablespoons of oil


1) In a bigger pan that will be big enough to hold all ingredients, put in the sliced bacon and fry without any added oil (the bacon already has all fat needed).

2) Add the linguiça calabresa, chopped, in the pan. When roasted, add the olive oil and the chopped onion then saute for a few minutes, until the onion becomes translucent. Season with salt, to taste.

3) When all the meat is well done, pour the egg in, breaking it up as you fry for 1 short minute.

4) Add the coarse cassava flour and continue frying, stirring well until the flour takes its typical golden-brown color.

5) Shortly before taking the pan away from the stove, add the chopped parsley and stir for another minute, being careful not to let the flour burn. Remove from heat, add the chopped eggs and mix.

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