farofa

Farofa is a Brazilian side dish made from toasted cassava meal, cooked with fat and a range of other ingredients. It is one of the most humble and popular dishes in Brazilian cooking and is served with grilled meats, poultry and fish.

History

Its origins date back to the colonial period, when cassava was a staple food across much of the territory. The preparation involves toasting grated cassava in butter, oil or animal fat until golden. Over time it spread through many regions of Brazil and into neighbouring countries.

In the northeast, especially in Bahia, it is made with dendê palm oil, which gives it a rich yellow colour and a distinctive flavour. In Paraguay, where it is known as fariña, it accompanies soups such as puchero and is a common part of the meals of farmworkers. It is also eaten in the border areas of northeastern Argentina.

Culture

It is cheap and easy to make, and it is a fixture on the tables of working-class families and at barbecues. Depending on the region it is seasoned with bacon, sausage, egg, onion, cabbage or banana, and some versions include raisins and nuts as a stuffing for poultry. Made with cornmeal, it gives rise to galinha com farofa, a chicken dish that keeps well without refrigeration and is practical for picnics or packed lunches. Farofa also appears in popular music: Chico Buarque mentions it in his song Feijoada Completa, and Seu Jorge released Farofa Carioca in 1997.

Trivia