Brazilian Farofa with Bacon, Sausage, and Vegetables
An iconic Brazilian dish, this hearty farofa combines the crunch of toasted cassava flour with the smoky depth of bacon and linguiça. A must-have side dish for churrasco and feijoada that can be enjoyed at any time.
🛒 Ingredients
6 servings
- 12.5 oz toasted cassava flour (farinha de mandioca tostada)
- 5 oz smoked bacon bits, finely diced
- 7 oz smoked sausage (such as linguiça or smoked kielbasa), thinly sliced
- 3 eggs
- 2 tbsp butter
- 1 medium carrot, grated
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 bunch fresh cilantro, chopped
- 2 stalks chives, chopped
- Salt and ground black pepper to taste
- 1 pinch smoked paprika (optional)
Watch the original video
Watch on TikTokDirections
- 1
In a large skillet or wok, sauté the bacon bits over medium-high heat without adding oil, until golden and crispy, about 5 minutes. Add the sliced smoked sausage and brown for an additional 3 to 4 minutes. Remove excess fat if necessary, but keep a thin layer in the pan for flavor.
- 2
Reduce heat to medium and add the butter to the pan. Once melted, sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and grated carrot, and cook for 2 to 3 minutes more, stirring regularly, until the carrot softens slightly.
- 3
Push the meat and vegetable mixture to the edges of the pan to clear the center. Crack the 3 eggs directly into the empty space, season with a pinch of salt, and stir quickly to scramble. As soon as they begin to set, immediately mix them into the rest of the ingredients in the pan.
- 4
Gradually sprinkle the cassava flour over the mixture while stirring constantly with a wooden spatula. The flour will absorb the cooking juices, butter, and fats, which is exactly what you want. Continue to stir and toast the farofa for 5 to 8 minutes, until it is uniform, lightly golden, and releases a toasted, nutty aroma.
- 5
Add a pinch of smoked paprika if desired, taste, and adjust seasoning with salt and pepper. Remove from heat and fold in the fresh chopped cilantro and chives. Serve immediately as a side for churrasco, feijoada, or simply with white rice.
💡 Chef's Tip
The secret to a perfect farofa lies in the cassava flour: you must use the version that is already toasted (tostada), never raw flour. Always incorporate it over low heat or off the heat at the end of cooking to prevent it from burning and becoming bitter. The ideal texture is airy and slightly crunchy—never compact.
