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Recipe history:
Farofa appeared among the Tupi-Guarani Indians and its invention preceded the colonization of Brazil by the Portuguese.
Gastronomic historians believe that for Indians to satisfy hunger, they would need a more nutritious food. So they threw manioc flour on the empty shell of a turtle and put it to roast. With that, the carapace fat came loose and mixed the flour. That way the farofa was born!
After the beginning of colonization, the Portuguese began to use this mixture for their travels, after all, what would be better than fat, meat and spices mixed with dry flour so as not to perish and endure the adversities of daily life in the expeditions?
Anyone who thinks that farofa is a “folk” thing and not royalty is wrong. Dom João VI did not leave without his farofa in fists.
Today, farofa is used as a side dish and its main ingredient is manioc or corn flour, as well as ingredients such as bacon, onion, garlic and others. In some cases, it is even the main course, when generously increased.
Full of versatility, it is on the Brazilian table on daily or festive occasions and combines with almost all national cuisine.