Dev. Michelli Knauer


  • 2 thick slices bacon, chopped into ¼-inch pieces

  • 3 cloves garlic, minced

  • teaspoon coarse salt

  • 2 cups coarsely ground manioc flour


  1. Cook bacon in a large skillet over medium-high heat until golden brown, about 6 minutes. Meanwhile, sprinkle salt on garlic and smash it into a paste with the side of a knife blade. Stir garlic into bacon and cook until garlic is golden brown, about 2 minutes.

  2. Lower heat and add manioc flour, stirring constantly with a flat spatula until flour is toasted to a golden color, about 4 minutes (be sure to constantly fold in flour on the bottom of pan; it toasts quickly). Immediately transfer to a bowl. Serve hot or at room temperature.

Cook's Notes

Farofa can be made a day in advance and stored at room temperature in an airtight container.

Cook's Notes

Manioc flour can be found at any Brazilian specialty store.

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