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Brazilian

Toasted Cassava Farofa

A simple Brazilian toasted cassava-flour side with onion, garlic, carrot, and herbs.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Toasted Cassava Farofa

22 mintotal

Prep 10 min · Cook 12 min

Serves
2
Difficulty
Easy
Spice
None
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Active stovetop time only; rest for 2 minutes before serving so the farofa dries and loosens.

Method

  1. Warm the neutral oil in a wide pan over medium heat.

  2. Add onion and cook for 3–4 minutes, until soft and lightly golden at the edges.

    3–4 min

  3. Add garlic and carrot, and cook for 2 minutes until the raw aroma fades.

    2 min

  4. Add cassava flour and salt. Toast while stirring constantly for 5–6 minutes, until the flour smells nutty and turns lightly golden.

    5–6 min

  5. Turn off the heat and stir in parsley so it stays fresh and bright.

  6. Rest for 2 minutes before serving so the farofa becomes dry and fluffy.

    2 min

How to tell it's done

Finished farofa should be loose, sandy, lightly crisp, and aromatic rather than wet or pasty.

Getting it right

Tip

Keep stirring after adding cassava flour because it can scorch quickly in hot spots.

What to serve it with

Serve as a dry, crunchy side with beans, stews, grilled foods, or rice plates.

Common mistakes

The farofa is damp and clumps together.
Keep toasting and stirring until the flour moves freely and smells nutty. Cassava flour absorbs the oil slowly, and farofa pulled off early stays pasty.
It tastes of raw flour.
Five or six minutes of constant stirring is the minimum, and the colour should shift to pale gold. Under-toasted cassava flour is chalky and dries the mouth.

Substitutions

  • Use coarse cassava flour when possible; fine cassava flour makes a denser farofa.
  • Butter can replace oil for a richer vegetarian version, but it will no longer be vegan and will add dairy allergen concern.
  • Coriander leaves can replace parsley for a fresher herbal finish.

Storing and reheating

Keeps a week in an airtight jar at room temperature and is meant to be made ahead. It loses crispness in the fridge, so do not refrigerate. Refresh in a dry pan for a minute if it softens.