Farofa, a toasted flour side dish, is common in Brazil and no churrasco, or barbecue, is complete without it. The key ingredient is cassava flour, an iconic ingredient in Brazilian cooking.

Serves
6

Preparation

10min

Cooking

10min

Skill level

Easy
By
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Ingredients

  • 100 g butter
  • 250 g bacon, diced
  • 2 onions, diced
  • 500 g cassava flour (see Note)
  • pinch of dried oregano
  • pinch of salt
  • pinch of pepper
  • ½ green capsicum, diced
  • ½ red capsicum, diced
  • 2 spring onions, finely sliced
  • 3 eggs, lightly beaten

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Melt butter in a large saucepan over medium heat. Add onion and bacon and cook for 5 minutes or until browned. Sprinkle over the flour and season with oregano, salt and pepper. Add capsicum and spring onion.

In another saucepan over low heat, cook eggs for 1 minute, stirring to scramble. Add to flour mixture. Serve.

 

Note

• Cassava is a native South American plant. Cassava flour is available at speciality grocers or online.