Farofa

Step by stepInstructions

1. In a large skillet over medium heat, cook the bacon until crisp, about 6 minutes, then remove it with a slotted spoon, leaving the fat in the pan.
2. Add the butter to the pan and melt it, then sauté the onion for 3 minutes until translucent, add the garlic and cook 1 minute more.
3. Pour in the cassava flour and toast it over medium heat, stirring constantly, for 5 to 6 minutes until it smells nutty and turns a shade deeper gold.
4. Push the farofa to one side of the pan, pour in the beaten eggs, and scramble them until just set, about 1 minute.
5. Stir everything together with the bacon and parsley, taste, and add salt only if needed — the bacon is already salty.
6. Serve warm alongside grilled meats, feijoada, or any stew.