Farofa (Toasted Cassava Crumble)

Method

1. 1

   Fry the bacon in a large dry pan over medium heat until crisp and its fat has rendered, about 5 minutes.

2. 2

   Add the butter, onion and garlic and cook until the onion is soft and golden at the edges.

3. 3

   Push everything aside, pour the beaten eggs into the empty half and scramble them into small curds.

4. 4

   Rain in the cassava flour, stirring to coat every grain in the fat, and toast, stirring often, until nutty and pale gold, 5–7 minutes.

   💡 Cassava flour goes from toasted to scorched quickly — trust your nose and keep it moving.

5. 5

   Season with salt and fold in the parsley.

   💡 Farofa should be loose and sandy, not greasy — add a spoonful more flour if it clumps.

6. 6

   Serve warm or at room temperature, spooned generously over feijoada, rice and beans, or grilled meat.