Quick and Easy Brazilian Farofa (Toasted Cassava Flour) With Eggs – Ready in 15 Minutes!

Brazilian Farofa (which doesn't have a proper English translation, but can be referred to as ‘toasted cassava flour‘), is a tasty and flavorful preparation, typical of South American countries, especially Brazil. It is a side dish to accompany meat and fish main dishes, also suitable for celiacs and gluten intolerant, which features cassava flour: a tuber from which a grainy starch is obtained, also known as tapioca, and whose use is very similar to that of potatoes. We have tried our hand at one of the many possible versions of this recipe and we have added bananas, cut into slices, and a whole egg to the base of butter, onion and flour: for a richer and tastier result, perfect to bring to the table also as a light main dish accompanied by toasted bread croutons.

To make it at home, you just need to brown the onion in a non-stick pan with melted butter, then add the sliced ​​bananas and the beaten egg and let the latter thicken over low heat, stirring continuously with a wooden spoon. At this point, add the cassava flour, let everything toast over medium heat for about 3 minutes and finally finish the dish with a mix of aromatic herbs: for an original dish with a pleasantly sweet aftertaste that will win over even the most skeptical.

What is Brazilian Farofa Made Of?

Farofa is a beloved Brazilian side dish made from toasted cassava flour (manioc flour), often seasoned and mixed with a variety of flavorful ingredients. Its origins trace back to Brazil's Indigenous peoples, who used cassava, a native root, as a dietary staple. Over time, African influences during the colonial period enriched the preparation of farofa with additional ingredients, creating the dish as it's known today.

Typically, farofa is prepared by toasting cassava flour in butter or oil and adding seasonings like onions, garlic, and salt. Variations often include bacon, sausage, boiled eggs, and even raisins, depending on regional or personal preferences.

Farofa is renowned for its versatility, traditionally served alongside rice and beans, grilled meats, or the iconic feijoada (a hearty black bean and pork stew). Its crunchy texture and savory taste make it an essential part of Brazilian cuisine, loved for its ability to complement and enhance a wide range of dishes.

Farofa Vs. Farinha

Farofa is a cooked dish made by toasting farinha (cassava flour) with seasonings like butter, onions, garlic, and optional ingredients like bacon or eggs. It’s a flavorful and textured side dish. Farinha refers to the raw, unseasoned cassava flour itself, which serves as the base ingredient for farofa and other dishes. It’s dry and powdery, often used as a topping or thickener in Brazilian cuisine.

Pro Tips for The Best Brazilian Farofa With Eggs

• While butter adds richness to the flavor, you can substitute it with extra virgin olive oil for a lighter version, ensuring the flour toasts evenly.
• Ensure the bananas aren’t overly ripe to prevent them from falling apart during cooking.

Is Brazilian Farofa Gluten Free?

Yes, farofa is gluten-free, as its main ingredient is cassava flour, which is naturally free from gluten. Of course, if you're working with other ingredients as well, make sure that those are labeled as gluten-free as well!

Where Can I Buy Cassava Flour?

Cassava flour can be purchased in the U.S. at health food stores, large grocery chains like Whole Foods, or specialty stores that carry international or Latin American products. It’s also widely available online through retailers like Amazon, Thrive Market, and brands like Bob’s Red Mill or Otto’s Naturals, which specialize in gluten-free and alternative flours.

How To Eat Brazilian Farofa?

Brazilian farofa is typically served as a flavorful side dish to complement main meals. It’s most commonly paired with rice and beans, grilled meats (like churrasco), or feijoada (a traditional black bean and pork stew).

Farofa is sprinkled over the plate or served alongside to add crunch and a savory, toasty flavor. It’s versatile and can also be enjoyed with roasted vegetables, fish, or even on its own as a quick snack.

Can I Add Anything Else to Brazilian Farofa?

Of course you can, farofa is highly customizable based on your tastes! In South America there are several variations of farofa, some of which require, before toasting the cassava, the addition of ingredients such as tripe, bacon, roasted or sautéed, sausage and cabbage. For a crunchy note you can fry the onion in a separate pan, while for a lower calorie result you can replace the butter with extra virgin olive oil.

If you like, you can use plantain instead of banana, choosing one that is not too ripe, you can flavor the dish with mint leaves, a sprig of basil, a few chopped chives or some thyme, or you can add your favorite vegetables to the pot, such as chard, mushrooms, green beans, cabbage, zucchini, and so on.

What Does Farofa Taste Like?

Farofa has a nutty, toasty, and slightly savory flavor, thanks to the toasted cassava flour. Its taste is often enriched by ingredients like butter, garlic, onions, and bacon, giving it a rich, savory depth. Depending on variations, it may also have a hint of sweetness (if fruits like bananas are added) or a smoky, salty flavor from meats. Its crumbly, crunchy texture makes it a delightful contrast to softer dishes like rice, beans, or stews.

Can I Make Brazilian Farofa Ahead of Time?

Yes, farofa can be made ahead of time! Once prepared, let it cool completely, then store it in an airtight container at room temperature for up to 2-3 days. Reheat gently in a skillet before serving to restore its crunch. Avoid adding fresh ingredients like eggs or bananas until just before serving, as they can affect freshness.

Can Brazilian Farofa Be Frozen?

Yes, farofa can be frozen, but it’s best to freeze it without perishable ingredients like eggs or bananas. Store the farofa in an airtight container or freezer bag, and it will keep for up to 3 months. When ready to serve, thaw it at room temperature and reheat in a skillet to restore its texture and flavor.

How to Store Brazilian Farofa With Eggs

To store leftover farofa, let it cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.

Reheat it in a skillet over low heat, stirring occasionally, to restore its texture and warmth before serving. Avoid leaving it at room temperature for extended periods to maintain freshness.

How to Make Brazilian Farofa With Eggs

Melt the butter in a non-stick pan.

Peel the bananas and cut them into slices.

Break the egg into a bowl and beat it with the prongs of a fork.

Pour the finely chopped onions into the pan with the melted butter.

Let them brown for a few minutes.

Then add the banana slices and the beaten egg.

Scramble the egg, stirring vigorously with a wooden spoon.

Finish with the cassava flour and let it roast for about 3 minutes.

Once ready, distribute the farofa on a serving dish, flavor with a mix of aromatic herbs of your choice, and enjoy!