Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Flour
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Base · About 7 min
- Cook 60 g butter, 150 g onion, finely chopped, 10 g garlic, chopped in its butter 7 minutes until onion softens.
Check: Look for this result: onion softens.
Toast · About 7 min
- Add 250 g toasted cassava flour, ½ tsp salt; stir over medium-low heat 5–7 minutes until fragrant.
Check: Look for this result: fragrant.
Finish · About 5 min
- Fold in 25 g parsley, 50 g spring onions and serve as a dry, crumbly side.
Tips
- Use food-grade toasted cassava flour, not raw cassava root.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use neutral oil instead of butter.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Farofa one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Farofa?
Use food-grade toasted cassava flour, not raw cassava root.
What can I substitute in Farofa?
Use neutral oil instead of butter.
Can I prepare Farofa ahead?
Prepare the measured ingredients for Farofa one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
