Farofa - Easy Gluten-Free Cassava Flour Side Dish

Welcome to the vibrant world of Brazilian cuisine! If you're looking to try new recipes that are both delicious and incredibly versatile, you've come to the right place. Today, we're diving into Farofa, a beloved traditional Brazilian side dish that's as comforting as it is flavorful. Made from toasted cassava flour, Farofa is a staple on almost every Brazilian table, known for its unique texture and ability to complement a wide array of main courses. Whether you're a seasoned chef or just starting your journey into gluten-free cooking, this easy to cook healthy recipe for Farofa is a fantastic way to bring a taste of Brazil right into your home cook healthy meals. It’s naturally healthy gluten free dinner recipes friendly and promises to be one of the delicious and healthy meals you’ll want to make again and again. Get ready to explore this very easy healthy meal that will elevate your cooking food recipes game!

Ingredients

• 2 cups coarse `cassava flour` (manioc flour)
• 3 tablespoons butter or olive oil (for a vegan option)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced (optional)
• 4 slices bacon, cooked and crumbled (optional, for a classic touch)
• Salt to taste
• Fresh parsley or chives, chopped (for garnish, optional)

Directions

1. Toast the Cassava Flour: Heat a large, dry skillet over medium-low heat. Add the `cassava flour` to the skillet. Toast the flour, stirring constantly with a wooden spoon, for about 8-12 minutes. The goal is a light golden color and a nutty aroma. Be careful not to burn it; consistent stirring is key! Once toasted, remove the flour from the skillet and set it aside in a bowl.
2. Cook the Ingredients: In the same skillet, melt the butter (or heat the olive oil) over medium heat. If using bacon, add the crumbled bacon now and cook until crispy, then remove and set aside, leaving the rendered fat in the pan. Add the chopped onion to the skillet and sauté until softened and translucent, about 3-5 minutes. If using, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Combine and Finish: Return the toasted cassava flour to the skillet with the sautéed onions and garlic (and bacon fat, if applicable). Stir everything together thoroughly, ensuring the flour is well coated with the butter/oil and other ingredients. Continue to cook for another 2-3 minutes, stirring, to allow the flavors to meld and the flour to absorb the moisture.
4. Adjusting Consistency and Seasoning: Taste the Farofa and season with salt as needed. If you prefer a more crumbly texture, you might add a tiny bit more dry cassava flour or cook it a little longer to dry it out. For a slightly more moist Farofa, you can add another small knob of butter or a drizzle of oil, or even a tablespoon of broth. Stir in the cooked bacon crumbles (if using) and chopped fresh parsley or chives just before serving.