Farofa is cassava flour or poached or toasted corn flour, usually passed through fat or butter, to which numerous other ingredients can be added, such as: roasted bacon, fried sausage, egg, meat, tofu, or other plant foods.

It is a very popular dish in Brazil, having its origin registered in the colonial period. It serves as an accompaniment to numerous dishes, such as poultry, barbecue and moquecas. Because it is a low cost food and easy to prepare, it is very common among Brazilians. Farofa can be found in industrialized packages, but it is also very prepared at home, following family recipes that vary with the region of the country.

In the Northeast, traditional farofa is widely consumed, but specifically in Bahia it is common to use palm oil as fat, which gives the flour its characteristic color and flavor. In Espírito Santo, their presence is also guaranteed in several dishes that accompany fish. In poultry roasts, it is very common to fill them with a flour made with the kids of the bird itself.

Through the manioc flour, the popular Pirão de Peixe is made, where it is mixed with the broth of the capixaba moqueca. It gives consistency to the dish and, together with white rice, makes one of the best gastronomic combinations in Brazil.