The farofa arose among the Tupi-Guarani Indians and their invention predated 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 cassava flour into the empty shell of a tortoise and set it to roast. Then the carapace fat came loose and mixed with the flour. Thus the farofa came!
After the beginning of the colonization, the Portuguese began to use this mixture for their travels, after all, what would be better than fat, meat and seasoning mixed with dry flour so as not to perish and endure the adversities of day-to-day expeditions?
It is misleading to think that the farofa is something of 'simple people' and not royalty. Dom Joao VI did not leave without his farofa in his hands.
Today, farofa is used as an accompaniment and its main ingredient is cassava or corn flour, in addition to ingredients such as bacon, onion, garlic among others. In some cases, is considered the main dish when generously enhanced.
Full of versatility, it is on the table of Brazilians on daily or festive occasions and combines with almost all national cuisine.
A delicacy from colonization to the present day at the table of the Brazilians.