Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Base
Flour
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Base · About 7 min
- Cook 60 g butter, 150 g onion, finely chopped, 10 g garlic, chopped in its butter 7 minutes until onion softens.
Check: Look for this result: onion softens.
Toast · About 7 min
- Add 250 g toasted cassava flour, ½ tsp salt; stir over medium-low heat 5–7 minutes until fragrant.
Check: Look for this result: fragrant.
Finish · About 5 min
- Fold in 25 g parsley, 50 g spring onions and serve as a dry, crumbly side.
Tips
- Use food-grade toasted cassava flour, not raw cassava root.
- Judge Farofa by the texture and doneness signs in its steps. Your pan and heat affect how long Farofa takes to cook.
Substitutions
- Use neutral oil instead of butter.
Storage
- Get perishable Farofa into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Farofa within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Farofa to 74°C / 165°F, stirring or turning it for even heating. When Farofa is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Farofa one day ahead. For Farofa, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Farofa on the day of serving.
FAQ
What matters most when making Farofa?
Use food-grade toasted cassava flour, not raw cassava root.
What can I substitute in Farofa?
Use neutral oil instead of butter.
Can I prepare Farofa ahead?
Prepare the measured ingredients for Farofa one day ahead. For Farofa, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Farofa on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
