Farofa

Ingredients

• 300 gcassava flour
• 100 gbutter
• 1onion
• 2eggs — optional
• bacon — optional
• to tastefine sea salt and black pepper

Method

1. Begin by finely chopping 1 onion to ensure even cooking, which will help it soften uniformly. Dice the bacon into small pieces, about 1 cm each, so they cook quickly and render their fat efficiently.
2. In a large, heavy-bottomed skillet, melt 100 g of butter over medium heat. Once the butter has melted and starts to foam, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, releasing a sweet aroma, which should take about 5 to 7 minutes.
3. Add the diced bacon to the skillet with the softened onions. Cook, stirring occasionally, until the bacon is browned and crispy, and its fat has rendered out, enhancing the flavor of the dish. This should take about 5 minutes, and you'll notice a rich, savory smell.
4. While the bacon is cooking, crack 2 eggs into a small bowl and beat them lightly with a fork. Push the onion and bacon mixture to one side of the skillet, creating space for the eggs.
5. Pour the beaten eggs into the cleared space in the skillet. Allow them to cook undisturbed for a moment until they begin to set, then gently scramble them with a spatula, mixing them with the onion and bacon once they are mostly cooked through.
6. Add 300 g of cassava flour to the skillet, stirring well to combine it with the onion, bacon, and eggs. Continue to cook, stirring frequently, until the cassava flour is golden brown and has absorbed the flavors of the other ingredients, which should take about 5 to 7 minutes. The texture will be crumbly and slightly crisp.
7. Season the Farofa with fine sea salt and black pepper to taste, stirring to distribute the seasoning evenly. Taste and adjust the seasoning if necessary. Serve the Farofa warm as a side dish, perfect for sharing around the table.