How to make Farofa

Why cooks start here

Farofa is cooked the way churrasco sides cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a brazilian family cook actually puts it on the table.

Farofa is a beloved staple of Brazilian cuisine, often found gracing the tables during churrasco, the country's famed barbecue gatherings. Its origins are deeply rooted in home cooking, where family recipes are passed down through generations, each with its own slight variation. This version captures the essence of those familial gatherings, offering a taste of Brazil's culinary heart. With a satisfying crunch and rich, buttery flavor, farofa is a textural delight. The cassava flour absorbs the savory richness of bacon and onions, while eggs add a comforting depth. Seasoned simply with sea salt and black pepper, it complements the smoky, robust flavors of grilled meats, making it an indispensable part of the churrasco experience.