- 2 thick slices bacon, chopped into 1/4-inch pieces
- 3 cloves garlic, minced
- 1/8 teaspoon coarse salt
- 2 cups coarsely ground manioc flour
- Cook bacon in a large skillet over medium-high heat until golden brown, about 6 minutes. Meanwhile, sprinkle salt on garlic and smash it into a paste with the side of a knife blade. Stir garlic into bacon and cook until garlic is golden brown, about 2 minutes.
- Lower heat and add manioc flour, stirring constantly with a flat spatula until flour is toasted to a golden color, about 4 minutes (be sure to constantly fold in flour on the bottom of pan; it toasts quickly). Immediately transfer to a bowl. Serve hot or at room temperature.
Farofa can be made a day in advance and stored at room temperature in an airtight container.