Farofa is a traditional Brazilian side dish made with toasted cassava flour and it’s also known as Farinha de Mandioca. This dish is very common in Brazilian households as it is versatile–it can be served as a savory dish or a sweeter side dish.
In Rio de Janeiro, a popular favorite is the Banana Farofa. The first time my friends and I tried this dish, we loved it more than the classic Farofa. It is warm, slightly soft, and nearly melt-in-your-mouth, with a slightly toasty element from the Farofa flour.
Made with ripe bananas, coconut butter, and a dash of cinnamon, this mildly sweet variant of the traditional Farofa is quick and easy to make, a delicious accompaniment to your main course, or a perfectly sweet snack all on its own.
The crumbly texture of this dish goes deliciously well with a plate of rice and beans. You can add any vegetable or fruit of your choice and customize the farofa to your liking.
If you want to make a savory variant with lots of veggies and grated coconut, try out this ‘Especial Farofa recipe.
- 3 tbsp coconut butter
- 1 1/2 tsp cinnamon powder
- 3 bananas, sliced into half-inch-thick pieces
- 250 gms toasted farofa flour (cassava flour)
- 1 tsp salt
Melt the coconut butter in a wok or pan over medium heat. Add cinnamon powder and sauté for a few seconds.
Add the sliced bananas and toss lightly for a couple of minutes until the bananas turn golden brown.
Once the bananas are golden brown, add the toasted farofa flour and salt. Fold everything together gently to avoid making the bananas mushy, and cook for 2 minutes.
Transfer the Farofa into a serving dish and serve hot!
The secret to this dish is good quality butter. Coconut butter is not only vegan but also adds a mildly sweet, coconut flavor to the dish.