Farofa is eaten in Brazil almost as a condiment, available with every meal. It's simple to prepare (as long as you are not making the cassava flour yourself), though a little bit strange in its dryness to non-Brazilan audiences. I thought it went well with the feijoada, but wouldn't make it just for the hell of it. Our friends Desiree and Grant, who've lived in Brazil, thought this was a pretty authentic version.

This was my second time making farofa. I'd previously made it for my Bahian meal. The recipe, however, is somewhat different.

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Farofa

Ingredients

• 1 Tbsp. oil
• 1/2 chopped onion
• 1/4 lb. slab bacon, chopped
• 2 cups manioc flour
• 2 Tbsp. parsley, chopped
• 1 Tbsp. green onions, chopped
• salt and pepper to taste.

Instructions

Sauté the onion and bacon in the oil. Add the manico flour a little bit at time, stirring. Add the parsley, green onions and salt and pepper and stir well. Cook until the flour is toasted.

Adapted from a recipe at sonia-portuguese.com.