Serves 10


  • 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


  1. 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.
  2. 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.
cook's note
Farofa can be made a day in advance and stored at room temperature in an airtight container.
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