Farofa is a quintessential Brazilian side dish that comes alive with the rich flavors of bacon, calabresa sausage, and sautéed onions. This particular recipe hails from the Pará region and uses manioc flour, which offers a delightful crunch. It's perfect as an accompaniment to any meal.
Ingredients
🥓 100g diced bacon
🌭 1 link calabresa sausage, diced
🧅 2 onions, chopped
🥩 Small amount of boiled and diced charque
🌿 Small amount of fresh parsley, chopped
🌾 Approximately 500g manioc flour
🧂 Salt
Instructions
1- Cook the Bacon:
- In a non-stick frying pan, add the diced bacon and cook over low heat.
- Stir occasionally until the bacon releases its fat and becomes crispy and golden brown.
2- Fry the Calabresa:
- Add the diced calabresa sausage to the pan with the rendered bacon fat.
- Fry until the calabresa is well-browned and releases its flavor.
3- Sauté the Onions:
- Stir in the chopped onions with the bacon and calabresa.
- Cook until onions are soft and translucent.
4- Add the Dried Beef:
- Incorporate the boiled and diced charque.
- Stir well to mix with the other ingredients.
5- Finish with Parsley:
- Add the chopped parsley to the pan for additional flavor and color.
- Mix thoroughly.
6- Combine with Manioc Flour:
- Gradually add the manioc flour to the pan, mixing continuously.
- Ensure everything is well-integrated.
7- Serve:
- Serve the farofa warm in a large clear glass bowl or smaller ceramic bowl.
- Ideal as an accompaniment to barbecue or roasted meats.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 250
Proteins: 6g
Fats: 18g
Carbohydrates: 15g
Equipment:
- Non-stick frying pan
- Silicone/plastic spatula
- Serving bowls
Cooking Tips
- Cook bacon on low heat for the best flavor and texture.
- No extra salt is required, as the meats provide ample seasoning.
- Add manioc flour gradually and mix well to prevent clumping.
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