Farofa à Brasileira

by Jen Zern

The basic idea with this recipe is to sauté the onions in butter and/or olive oil, and then mix in the manioc flour, stirring until the flour blends and absorbs the fat and turns a light gold color.


  • 1 cup of manioc flour (Farinha de Mandioca)
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 5-6 slices of bacon, cooked and chopped
  • ½ medium yellow onion, finely chopped
  • 2 hardboiled eggs, chopped
  • 6 verde olives, chopped
  • 3-4 sprigs of parsley, chopped
  • 1 green onion, chopped
Farofa à Brasileira

Sybil Teles

Flours used in farofas, like Farinha de Mandioca and corn flour, can both be found at Island grocery stores that specialize in Brazillian cuisine, like the Vineyard Grocer and Tisbury Farm Market.

Over medium heat, in a thick large skillet, cook the bacon until it is crispy. Rest the bacon on a paper towel and discard the bacon fat, but don’t clean the skillet so that some of the bacon fat remains on it. Add the butter and olive oil to the skillet over medium heat, and when it is melted, add the onions. Sauté the onions until they are well cooked but not dark. Slowly add the manioc flour to the skillet, always stirring, until it absorbs the fat and is lightly toasted. Reduce the heat and add all the other ingredients: the chopped bacon, olives, hard boiled eggs, parsley, and green onions. Stir all the ingredients until they are well mixed with the flour and warm.

Serve and enjoy.

Note: You can add anything you like, such as sausage, beans, shredded carrots, peppers, leftover chicken meat, corn; just combine and have a different farofa every time.

Recipe yields 4 servings.