Farofa: Toasted Cassava Crumbs with Onion

Ingredients and method

About 4–6 small side servings (estimated)

Ingredients

• 1 US cup plain toasted farinha de mandioca (about 150 g; medium or fine sandy granules, not starch or baking cassava flour)
• 4 tablespoons unsalted butter (56 g)
• 1 small yellow onion, finely diced (about 1/2 US cup)
• 1 garlic clove, minced
• 1/4 teaspoon fine salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 tablespoon finely chopped fresh parsley, optional

Method

1. Check the flour package before heating the pan: it should be plain toasted farinha de mandioca, with a granular rather than powdery texture. Measure it into a bowl. Dice the onion finely so it distributes through the crumbs.
2. Melt the butter in a wide skillet over medium-low heat. Add the onion and cook, stirring, until soft with a little gold at the edges, about 6–8 minutes. Lower the heat if the butter darkens before the onion softens.
3. Add the garlic and stir for about 30 seconds. Sprinkle in the farinha gradually, folding with a spatula until the butter coats it evenly. Add the salt and a little black pepper.
4. Keep stirring over medium-low heat for about 3–5 minutes. The crumbs should smell toasted, feel loose and become lightly golden rather than dark brown. Because the farinha is already toasted, the aim is to warm and crisp it without scorching.
5. Turn off the heat and fold in the optional parsley. Let a spoonful cool before tasting. Adjust the salt and serve in a small bowl so everyone can add a spoonful to rice, beans or stew.
6. Transfer leftovers to a shallow container and refrigerate promptly. Reheat in a skillet, stirring often; the crumbs lose some crunch after chilling.