farofa is most common in brazil, and, interestingly, in west africa, which is the largest producer of manioc in the world - this most certainly illustrates the origins of the dish, as it is speculated that it was developed in the northeast of brazil, during the years of slavery, as west africans were brought to work on the gold mines and sugar plantations, of the region.

still largely produced in the northeast of brazil, it is extremely popular throughout the country, it did not take long to make its way to rio de janeiro, once it had initially been invented - it is prepared using palm oil in the northeast of brazil, predominantly in bahia, and produced from the fruit of the oil palm elaeis guineesnsi - palm oil is also very popular to this day in angola.