Find out how to prepare delicious farofa to accompany the barbecue

Find out how to prepare delicious farofa to accompany the barbecue

Farofa is one of the main barbecue accompaniments.| Photo: Bigstock

A good barbecue also includes side dishes. In addition to the various cuts of meat and drinks to accompany it – in addition to a good barbecue – some elements are essential to make the experience even tastier. Nothing better than a beautiful farofa to make roast meat even tastier.

There are two versions of the origin of farofa. In Africa, there is a tradition of preparing flours from different grains, such as cassava, corn and other cereals. Enslaved Africans brought these dietary practices to Brazil during the colonial period.

In the Brazilian context, farofa was developed mainly in regions where there was a large presence of indigenous and African peoples. Cassava flour, one of the fundamental ingredients of farofa, was a staple food among indigenous peoples and was incorporated into the colonizers’ recipes. Over time, it began to receive more ingredients, such as bacon, eggs, fruits and other seasonings based on the availability of products and local tastes.

In any case, farofa is one of the most perfect accompaniments for a barbecue, and goes very well with beef, pork or chicken. It also goes well with feijoada, everyday rice and beans and a varied list of dishes.

Check out this simple and versatile farofa recipe for those of you who are hosting friends for a barbecue this Sunday.

Farofa for barbecue


  • 2 cups of cassava flour
  • 100 g diced bacon
  • 1 medium onion chopped
  • 2 cloves of garlic, chopped
  • 1 chopped green pepper
  • 1 chopped tomato (seedless)
  • 1/2 cup chopped green olives
  • 1/2 cup raisins (optional)
  • Green scent to taste (parsley and chives)
  • Salt and black pepper to taste
  • 3 tablespoons butter or oil

Method of preparation

  1. In a large skillet, melt the butter or heat the oil over medium heat.
  2. Add the bacon and fry until golden and crispy.
  3. Add the onion and garlic, sautéing until they are golden and aromatic.
  4. Add the pepper and tomato, stirring well for a few minutes until they soften.
  5. Add the olives and raisins, stirring to incorporate the flavors.
  6. Add the cassava flour little by little, stirring constantly so that it absorbs the pan juices.
  7. Continue stirring until the farofa is golden and crispy.
  8. Season with salt, black pepper and green chillies to taste.
  9. Serve hot as a side dish for the barbecue.

*Content generated using an artificial intelligence chatbot, with verification and editing by the Bom Gourmet team.


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