farofa is served throughout a number of areas in south america - in fact, it was introduced to rio de janeiro and greater brazil through the angolan population brought by portuguese colonizers.

to make farofa correctly, one of the keys to the recipe is the right quantity of butter, when frying it, as it is important not to make it to dry or too moist, and to make sure it develops lots of flavor.

to make the dish, simply sauté the ingredients of choice first, then add the farinha de mandioca bit by bit, making sure it fries correctly in the butter, before putting it on a plate, and serving.