Farofa

Method

Heat the butter in a large frying pan over medium heat and cook the diced bacon until crispy, then remove and set aside. In the same pan, sauté the diced onion and green pepper until softened, approximately 3-4 minutes, then add the minced garlic and cook for a further minute. Return the bacon to the pan and gradually stir in the cassava flour, mixing continuously to ensure even toasting and prevent lumps from forming. Continue cooking for 5-7 minutes, stirring frequently, until the farofa turns golden brown and fragrant. Remove from heat, fold in the sliced spring onions and fresh parsley, then season with salt and black pepper to taste. Serve warm as an accompaniment to feijoada, grilled meats, or rice dishes.