Farofa

Manioc flour can be found in Brazilian stores. It resembles a light bread crumb, but do not confuse it with tapioca flour or starch. Once toasted in fat — here, bacon, but other kinds may be used — the manioc flour can serve as a crisp topping to the feijoada, or served alongside to soak up the juices.

Ingredients

• 4 cloves garlic, chopped
• Kosher salt
• 6 ounces slab bacon, cut into rough dice
• Vegetable oil, if needed
• 2 cups coarsely ground manioc flour (a.k.a. cassava flour)
• 1 tablespoon butter

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    248 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 17 milligrams cholesterol; 141 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. Mash the garlic and a few pinches of salt with the side of your knife until pasty. Place bacon in large skillet over medium heat, and let it cook, stirring, for 5 minutes, or until fully rendered and lightly browned. Add a splash of vegetable oil if there isn’t enough fat to generously coat the pan.
2. Turn heat down to medium-low, and cook garlic until very aromatic. Add manioc flour, and cook, stirring and shaking the pan continuously, until it’s a shade toastier and a little crunchy, 6 to 8 minutes. Turn off heat, and stir in butter. Add salt to taste. Let guests sprinkle or pile it onto their plates, to their taste.

10 minutes