Farofa

Heat the oil in a skillet, add the diced bacon, and fry over medium heat for 5–7 minutes until golden and the fat has rendered out.

Add the butter and chopped onion, and sauté for 3–4 minutes until soft and translucent.

Stir in the minced garlic and cook, stirring, for 1 minute until fragrant.

Pour the beaten eggs directly into the skillet and stir quickly for 1–2 minutes, breaking them up into small pieces, until the eggs are set.

Reduce the heat to medium-low, gradually sprinkle in the cassava flour in a thin stream, stirring constantly so it coats the other ingredients evenly.

Cook for 4–5 minutes, until the farofa is dry, crumbly and golden, with a light nutty aroma.

Season with salt to taste, remove from the heat, stir in the chopped parsley, and serve warm as a side dish with feijoada, grilled meats (churrasco), or rice and beans.