Farofa

The consistency of the mixture ranges from large grains the size of cracked bulgur wheat or couscous down to a table-salt-sized powder.

In Brazil, where farofa is particularly popular, typical recipes call for raw cassava flour to be toasted with abundant butter, vegetable oil or olive oil, salt, bacon, onions, garlic, sausage, or olives until golden brown.

In Brazil, farofa is also used in a stuffing for poultry and other dishes, usually containing raisins, nuts, and/or finely chopped sweet fruits like apples and bananas.

In the state of Bahia, it is common for farofa to be prepared with dendê oil, giving it a stronger taste and a rich yellow coloring.

Farofa is served alongside the main course and can either be sprinkled on by individual diners to their taste before eating, or eaten as an accompaniment in its own right, as rice is often consumed.