Farofa Skillet Toasted Manioc Flour With Onions

Ratings (7)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4-6 servings
Nutritional Guidelines (per serving)
298 Calories
19g Fat
29g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Farofa is a delicious accompaniment to many Brazilian dishes, especially the classic black bean stew feijoada. Farofa is made with manioc (cassava) flour (harina de mandioca), which is toasted in a skillet with butter, onions and palm oil. The root of the manioc (cassava) plant is commonly sold as a very fine starch (almidón), often called tapioca flour in the US.

To make farofa, you need manioc flour that is coarsely ground, with a texture like farina cereal. You can find manioc flour in Brazilian markets or online. If you can't find manioc crumbs, you can substitute with bread crumbs - the flavor is not the same but it is still tasty.


  • 1 large onion (finely chopped)
  • 8 tablespoons of butter
  • 1 tablespoon palm oil
  • 2 cups manioc flour
  • Salt and pepper to taste
  • Optional: 1/2 cup chopped black olives
  • Optional: 1/2 cup diced hard boiled egg

Steps to Make It

Melt the butter in a skillet over medium-low heat.

Add the onions and cook until very soft and golden, about 10 minutes.

Stir in the manioc flour and cook, stirring, for 3 to 4 more minutes until well mixed and evenly toasted and lightly browned.

Season with salt and pepper to taste. Stir in optional black olives and/or hard boiled eggs if desired.