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Farofa (Brazilian Portuguese:[fa'ɾɔfɐ]) is toastedcassavameal.[1] It is eaten mainly inBrazil. It can be found commercially produced and packaged but can also be prepared at home based on family recipes. Most recipes also contain somesalt,smoked meat, andspices. The consistency of the mixture ranges from large grains the size of crackedbulgur wheat or couscous down to a table-salt-sized powder. Mostfarofas have a very smoky and slightly salty taste, by and large used to accentuate the taste of meat, particularly barbecued meat and hearty stews.
In Brazil, wherefarofa is particularly popular, typical recipes call for raw cassava flour to be toasted with abundant butter, vegetable oil or olive oil, salt,bacon,onions,garlic,sausage, orolives until golden brown. It is sometimes served as an accompaniment toBrazilianfeijoada[1] andBrazilianchurrasco. In Brazil, farofa is also used in a stuffing forpoultry and other dishes, usually containingraisins,nuts, and/or finely chopped sweet fruits likeapples andbananas. In the state ofBahia, it is common for farofa to be prepared withdendê oil, giving it a stronger taste and a rich yellow coloring.
Farofa is served alongside the main course and can either be sprinkled on by individual diners to their taste before eating, or eaten as an accompaniment in its own right, asrice is often consumed. Besides cassava, corn meal is also used for farofa making.
In West Africa, a variant of cassava flour known asgarri is used in various dishes.
