Recipes Ingredients Meat & Poultry Pork Recipes Farofa 3.6 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 15, 2021 Print Rate It Share Share Tweet Pin Email Servings: 10 Dev. Michelli Knauer Ingredients 2 thick slices bacon, chopped into ¼-inch pieces 3 cloves garlic, minced ⅛ teaspoon coarse salt 2 cups coarsely ground manioc flour Directions 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. 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. Rate it Print