Farofa
Tempero baiano and fresh cilantro come together in this dish — 55 minutes, 6 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet. At easy difficulty across 6 steps, it's a good one for a busy evening.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm tempero baiano from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Finely dice the onion and mince the garlic; chop the cilantro and set it aside for finishing.
- Melt the butter with the vegetable oil in a wide skillet over medium heat, letting the butter foam but not brown.
- Add the onion and cook for about 4 to 5 minutes until soft and translucent, then stir in the garlic and cook 1 minute more until fragrant.
- Sprinkle in the manioc flour gradually, stirring constantly so it coats in the fat and toasts evenly.
- Continue toasting for 6 to 8 minutes, stirring often, until the flour turns golden, crisp and smells nutty; lower the heat if it colors too fast.
- Season with the tempero baiano and salt to taste, stir through, then remove from the heat and fold in the chopped cilantro just before serving.
You'll use: Frying pan / skillet
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Farofa take to make?
About 55 minutes from start to finish — an estimate based on the 6 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Farofa suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Farofa is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Farofa de cebola.jpg by Melsj, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.