Brazilian Cuisine
Farofa with Onion and Butter
Farofa with Onion and Butter is a unique and entirely indispensable Brazilian side dish, celebrated for its distinct dry, crunchy, and slightly sandy texture. The dish centers on coarsely ground cassava (manioc) flour, which is slowly toasted in a skillet with a generous amount of butter and olive oil until it develops a beautiful golden hue. Sweet caramelized onions and delicate garlic infuse the flour granules, creating a deep, savory flavor and an incredible home style aroma. Farofa provides a wonderful textural contrast, perfectly soaking up juices from roasted meats or stews.
Dishday
Recipe overview
- Total time
- 15 min
- Prep
- 5 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 280 kcal
- Protein
- 1.5 g
- Fat
- 14 g
- Carbs
- 38 g
- Fiber
- 2 g
Step by step
Method
- 01
Peel the yellow onion and cut it into very fine, neat cubes
Peel the yellow onion and cut it into very fine, neat cubes. Peel the garlic cloves and chop them finely with a knife so they integrate smoothly with the flour's texture.
- 02
Melt the butter together with the olive oil in a wide, thick-…
Melt the butter together with the olive oil in a wide, thick-bottomed skillet over medium heat. Combining both oils prevents the butter from scorching and adds a beautiful gloss.
- 03
Add the diced onion and minced garlic to the hot oil
Add the diced onion and minced garlic to the hot oil. Sauté for about 4-5 minutes, stirring constantly, until the onion becomes completely soft, translucent, and turns slightly golden.
- 04
Reduce the heat under the skillet to low and carefully pour i…
Reduce the heat under the skillet to low and carefully pour in the cassava flour in a steady stream, stirring continuously with a wooden spatula so the granules evenly absorb the melted fats.
- 05
Sprinkle in the salt and freshly ground black pepper for flav…
Sprinkle in the salt and freshly ground black pepper for flavor balance. Continue to toast the flour continuously over low heat for 5 minutes, thoroughly scraping it from the bottom of the pan to prevent burning.
- 06
As soon as the cassava flour changes color from pale to a bea…
As soon as the cassava flour changes color from pale to a beautiful deep golden-sand shade and develops a pleasant crunch when stirred, remove the skillet from the heat.
- 07
Transfer the ready farofa immediately into a clean, dry bowl,…
Transfer the ready farofa immediately into a clean, dry bowl, as it will continue to cook and potentially burn if left in the hot skillet. Serve warm or cool completely for storage.
Dishday
Useful advice
Cooking tip
This recipe strictly requires coarse cassava flour (farinha de mandioca torrada or crua). Standard wheat flour cannot be used here as it will form a doughy lump, whereas cassava maintains its signature crumbly sand-like state.
How to serve
Serve farofa in a small bowl alongside the main course. Brazilians traditionally sprinkle it directly onto rice, beans, or grilled meat on their plates before every bite to add texture.
How to store
Once cooled, farofa can be stored in an airtight jar at room temperature or in the refrigerator for up to 3-4 days. It retains its crispness and can be lightly warmed up before serving.
Note
Toast the flour over medium-low or low heat, stirring continuously: cassava flour can scorch in a matter of seconds if left unattended.
