farofa

Farofa is a Brazilian dish consisting of farinha de mandioca (manioc flour) or, less commonly, other starches, toasted in a hot pan with fat until golden and crumbly. The flour is commonly prepared with manteiga (butter), oil, or bacon fat and seasoned with onions, garlic, and salt.

Variations range from simple plain farofa to versions enriched with eggs, bacon, sausage, or shredded meat, and may include ingredients such as olives, raisins, nuts, bananas, or coconut. The texture can be dry and crumbly or more moist, depending on moisture and ingredients.

Farofa is traditionally served as a side dish in Brazilian meals. It accompanies feijoada, churrasco, roasted chicken or fish, and other meats, and can be used as a stuffing for poultry or as a topping for rice and beans.

Regional differences exist, with different additions common in different states; for instance, some regions prepare farofa com banana or with dried shrimp.

Most households have a go-to version, and ready-made farinhas de mandioca torrada are sold commercially for quick use; home cooks often adjust with regional ingredients.