Bacon and plantain farofa is a classic recipe often found on Brazilian tables. It balances savory and slightly sweet flavors in a simple, delicious way. That makes it perfect for serving with meats, cookouts, and everyday meals.
What is bacon and plantain farofa?
Bacon and plantain farofa is a warm side dish made with toasted cassava flour, fat, and aromatic ingredients. In this version, the bacon adds deep savory flavor, while the plantain balances the dish with a lightly sweet touch.
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Why you will love this recipe
- It balances sweet and savory flavors.
- It is ready in just a few minutes.
- It uses simple, easy-to-find ingredients.
- It is perfect for cookouts, grilled meats and full meals.
- It has a crunchy texture while staying lightly moist.
Ingredients and substitutions
The ingredients in this bacon and plantain farofa create a simple but extremely flavorful and balanced combination. The bacon fat works as the base for sautéing the other ingredients, while the plantain adds a gentle sweetness that contrasts perfectly with the savory elements. At the same time, the toasted cassava flour gives farofa its signature texture, creating a result that is crunchy yet lightly tender in just the right way. Each ingredient plays an important role in building flavor, aroma, and texture. Below, you will find the main components and how they can be adapted.
- Bacon: this is the flavor base of the recipe because it releases natural fat as it cooks and intensifies the final result.
- Plantain: if you cannot find plantain, you can use a firmer banana. However, keep in mind that regular bananas release more moisture as they cook and fall apart more easily, which can make the farofa less loose than the original version.
- Onion: adds aroma and gentle sweetness, while also making the sautéed base more complete and flavorful.
- Butter: deepens the flavor and helps make the farofa softer and more delicious, especially after the flour is added.
- Toasted cassava flour: forms the structure of the farofa, adds crunch, and absorbs the flavors from the skillet.
- Possible substitutions: if you prefer, you can use sausage instead of bacon or replace the butter with margarine. You can also swap the plantain for a firmer banana, although the result will be softer, slightly sweeter, and less firm.
See the recipe card at the bottom of the page for the exact amounts.
How to prepare the plantain
Choose ripe plantains with yellow skin and dark spots. They will be sweeter and softer once cooked. Cut them into medium pieces so they hold their texture in the skillet.
Watch the recipe video
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For all the details and exact amounts, check the full recipe card at the bottom of the page.
- Brown the bacon: heat a medium skillet and add the bacon. Cook until golden and the fat has rendered.
- Sauté the onion: next, add the sliced onion and sauté until soft and slightly translucent.
- Add the plantain: add the plantain pieces and stir gently to combine without breaking them up too much.
- Stir in the butter: right after that, add the butter and mix well until all the ingredients are coated.
- Season to taste: now, adjust the salt carefully, since bacon is already naturally salty.
- Add the flour: finally, add the toasted cassava flour gradually and stir constantly.
- Finish the farofa: keep stirring until the texture is golden, crunchy, and lightly tender. Then transfer to a bowl and serve.
Suggestion: serve immediately as a side dish for grilled meats or cookouts to enjoy the best texture and flavor.
Variations
This bacon and plantain farofa allows for simple adaptations that change both the flavor and final texture. Small variations help personalize the dish without compromising the preparation. However, it is important to keep the balance between fat and flour to ensure a crunchy, flavorful, and pleasant farofa. That way, you can adjust the recipe to your taste or the occasion.
- With scrambled eggs: add eggs at the end of the preparation and mix gently. This makes the farofa creamier and more filling.
- With grated carrot: add finely grated carrot along with the onion. This gives the dish more color, gentle sweetness, and varied texture.
- With chili pepper: add finely chopped fresh chili pepper while sautéing. This gives the farofa a balanced spicy touch.
- With fresh herbs: finish with fresh parsley or green onion. This adds freshness and enhances the flavors of the dish.
Tools and equipment
To prepare this bacon and plantain farofa efficiently, a few simple tools make all the difference in the result. Choosing the right equipment also helps control the heat and prevents the flour from burning during cooking. This helps you get a more even, flavorful farofa with the ideal texture.
- Medium or large skillet: essential for sautéing the ingredients evenly, allowing the bacon to brown without building up excess moisture.
- Wooden spoon or spatula: ideal for stirring constantly and preventing the flour from sticking or burning on the bottom of the pan.
- Sharp knife: makes it easier to cut the plantain and onion into even pieces, ensuring more even cooking.
- Cutting board: provides safety and practicality while preparing the ingredients.
If using a nonstick skillet, keep the heat at medium and stir often. This helps prevent the flour from burning and keeps the farofa crunchy.
In my shop, you will find kitchen tools and equipment I use at home.
Storage
Store the farofa in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet to bring back some of the crunch. Freezing is not recommended because the flour can lose its texture.
Tips
A few simple steps during preparation make all the difference in the result of this bacon and plantain farofa. Small adjustments help balance flavor, texture, and the ideal farofa consistency. This way, you get a more flavorful, well-structured side dish with great presentation.
- Choose the plantain at the right stage: use ripe plantain, since it becomes sweeter and softer as it cooks. This helps balance the flavor of the bacon.
- Stir constantly after adding the flour: once the flour goes in, keep stirring. This prevents burning and ensures an even texture.
- Control the salt carefully: since bacon is already salty, taste before adjusting. This prevents excess salt and keeps the flavor balanced.
- Serve right after cooking: farofa is crunchier when served warm. Bring it to the table immediately after finishing.
Frequently asked questions
Yes, but plantain is firmer and works best for this recipe.
Yes, you can use margarine or just the rendered bacon fat.
Yes. Add the cassava flour gradually and keep some fat in the skillet to maintain a balanced texture.
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Recipe
Brazilian Bacon and Plantain Farofa
Equipment
- Medium or large skillet
- Wooden spoon or spatula
- Sharp knife
- Cutting board
Ingredients
- 8 oz bacon diced
- 1 ripe plantain cut into medium pieces
- 1 small onion sliced into half moons
- 2 tablespoon butter
- 4 tablespoon toasted cassava flour
- Saltt to taste
Instructions
- Heat a medium skillet and add the diced bacon. Cook until browned and the fat has rendered, creating a flavorful base.
- Add the ripe plantain and stir gently so the pieces stay firm and hold their shape.
- Add the butter and stir well to coat the bacon and plantain.
- Stir in the sliced onion and cook until softened and lightly translucent.
- Season carefully with salt and taste first, since bacon is already salty.
- Add the toasted cassava flour a little at a time, stirring constantly so it does not burn.
- Keep stirring until the farofa is lightly golden, crunchy and still slightly moist. Transfer to a bowl and serve right away.
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