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Farofa

The toasted cassava flour side that sits on every Brazilian table, cooked in butter with bacon, onion and egg until sandy and golden. Spooned over rice, beans and grilled meat, it soaks up the juices and adds crunch.

SidesUnder 30 min
24 min10 prep · 14 cookEasy534 kcalper serving
Farofa

Instructions

  1. Put 30 g of finely diced smoked bacon into a dry frying pan or small skillet and set over medium heat. Fry for 4-5 minutes, stirring now and then, until the fat has rendered out and the pieces are golden and crisp at the edges.
  2. Add 1 tbsp of butter to the bacon fat and let it melt and foam, then stir in 40 g of finely chopped onion and 1 clove of chopped garlic. Cook over medium-low heat for about 3 minutes, until the onion is translucent and sweet but not browned.
  3. Push everything to one side of the pan and crack 1 egg into the clear space. Let it set for 20 seconds, then break it up with a wooden spoon and scramble for about 1 minute, folding it into the bacon and onion once it forms small soft curds.

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Per serving

534kcal
12gprotein
57gcarbs
29gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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