Farofa – Toasted Manicoc Flour

Farofa – Toasted Manicoc Flour
Farofa – Toasted Manicoc Flour

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La Cocina Goya

Farofa is toasted manioc (yuca) flour that is served widely throughout Brazil. The dish is made by toasting the flour in a greased skillet until golden brown and crisp and then stirring in parsley, eggs and olives. Farofa is an essential component of Brazil’s national dish: Feijoada –Meat and Bean Stew, where it is either sprinkled on top or served alongside. Its crunchy texture is the prefect contrast to the soft beans and meat.

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3 tbsp.

butter, divided


large onion, finely chopped (about 1 cup)


egg, lightly beaten

1 tbsp.

finely chopped fresh parsley


Manzanilla Olives stuffed with Minced Pimientos

Winner of the ChefsBest® Excellence Award for overall quality.*

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hard-boiled eggs, sliced

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Heat 2 tbsp. butter in 12” non-stick skillet over medium high heat. Add onions. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add eggs to pan. Cook, stirring with spatula, until just set, about 1 minute. Stir remaining butter until melted. Add manioc flour and Adobo. Cook, stirring often, until flour is crisp and golden brown, about 10 minutes. Stir in parsley.

Step 2

Transfer to serving bowl; top with olives and egg slices. Serve hot or at room temperature.


Serve with Feijoada.

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