Brazilian Farofa with Bacon and Onions

Name: Brazilian Farofa with Bacon and Onions
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 6 slice thick-cut bacon, diced into small pieces; 1 large large yellow onion, finely chopped; 3 clove garlic cloves, minced fine; 2 cup cassava flour (farinha de mandioca); 2 large large eggs, hard-boiled and roughly chopped; 0.25 cup fresh flat-leaf parsley, finely chopped; kosher salt; freshly ground black pepper

Brazilian Farofa with Crispy Bacon and Sweet Onions

Brazil's beloved table condiment is pure alchemy — smoky bacon fat transforms humble cassava flour into something irresistible. Every grain gets toasty and golden while soaking up all those rich flavors, creating the perfect crunchy companion to just about everything.

BrazilianSide DishGluten FreeComfort FoodQuick Meals

Prep10 min

Cook15 min

Total25 min

Servings6

Difficultyeasy

Nutrition

fat14g

carbs32g

protein8g

calories285

Ingredients

6 slicethick-cut bacon, diced into small pieces
1 largelarge yellow onion, finely chopped
3 clovegarlic cloves, minced fine
2 cupcassava flour (farinha de mandioca)
2 largelarge eggs, hard-boiled and roughly chopped(optional)
¼ cupfresh flat-leaf parsley, finely chopped
kosher salt
freshly ground black pepper

Instructions

Drop the diced bacon into a large skillet over medium heat and let it slowly render out its fat. You want the pieces crispy and golden, which takes about 8 minutes — resist the urge to rush this step since the rendered fat is liquid gold for the farofa.
⏱ 8 min
Use a slotted spoon to fish out the crispy bacon bits and set them aside on a plate. Leave all that beautiful bacon fat in the pan — it's about to do some serious flavor work.
Toss the chopped onion into the hot bacon fat and let it cook until it turns a deep golden brown. This caramelization adds sweetness that balances the smoky bacon perfectly — give it a full 5 minutes.
⏱ 5 min
Stir in the minced garlic and cook just until it becomes fragrant and starts to sizzle. About a minute is all you need — any longer and it'll turn bitter.
⏱ 1 min
Turn the heat down to low and start adding the cassava flour gradually, stirring constantly as you go. This prevents clumping and ensures every grain gets coated with that flavorful fat.
Keep stirring and toasting the flour mixture until it turns a beautiful golden color and smells nutty. This takes about 5 minutes of constant motion — the flour should look like coarse breadcrumbs and feel dry, not greasy.
⏱ 5 min
Fold the crispy bacon back into the pan along with the chopped eggs if you're using them. The eggs add richness and little pockets of creamy texture that contrast nicely with the crunch.
Season with salt and pepper to taste, then fold in the fresh parsley. The herbs add a bright note that cuts through all that rich bacon flavor.
Pull the skillet off the heat and serve immediately while the farofa is still warm and at its crunchiest. It'll stay good at room temperature for a while, but it's best right now.