Farofa
Toasted cassava flour cooked in butter with onions, garlic, and herbs, a ubiquitous Brazilian table condiment.
Why It Works
Toasting cassava flour in fat coats each granule, creating a crunchy, savory sprinkle that absorbs juices from stews and grilled meats, adding textural contrast to every bite.
Key Ingredients
More Brazilian Recipes
Brazil's national dish: a rich black bean stew loaded with smoked and cured pork cuts, served with rice, farofa, and orange slices.
Black bean stew with multiple pork cuts — Brazil's national dish.
Top sirloin cap grilled on skewers — Brazilian churrascaria's star cut.
Bahian fish stew with coconut milk, dendê oil, and peppers.
Thick-cut top sirloin cap with its fat cap intact, skewered and grilled over charcoal with coarse salt.
Bahian fish stew simmered in coconut milk, dendê palm oil, tomatoes, and peppers in a clay pot.