Farofa is an iconic Brazilian side dish made by toasting yuca (or cassava/manioc flour) in butter or oil until it achieves a crunchy texture and irresistible aroma. Rooted in indigenous and African traditions that shaped Brazil’s culinary culture, it’s a staple across the country, especially in the Northeast and Southeast essential for celebrations like Carnival or churrascos (Brazilian barbecues).
Its versatility shines through endless customizations: mix-ins like chopped bacon, onion, garlic, olives, raisins, hard-boiled egg, or fried plantains create sweet, savory, or spicy versions. For a basic homemade recipe, toast the flour in a hot skillet with butter, add salt and your chosen add-ins, stirring for a few minutes until golden and loose no oven or fuss required.
Ingredients (for 4 servings, ~200g total)
•    1 cup (120g) yuca/cassava flour
•    2 tbsp butter or olive oil
•    1 small onion, finely chopped (optional)
•    2 slices bacon, diced (optional)
•    1 clove garlic, minced (optional)
•    Salt and pepper to taste
•    Add-ins: ¼ cup olives, raisins, or chopped green onions

Nutritional Info (per 100g, plain toasted version; varies with add-ins)
•    Calories: 377 kcal
•    Carbs: 80g (mostly from flour)
•    Protein: 2-4g (boost with bacon/egg)
•    Fat: 2-10g (depending on butter/oil)
•    Fiber: 5g
•    Key benefits: Gluten-free, quick energy source; high in resistant starch for gut health