All Brazilian farofas combine manioc flour (farinha) with some sort of fat or oil to moisten and flavor the dry, lightly-flavored flour. The fat can be melted butter or lard, it can be rendered bacon fat, or it can be a liquid oil like olive oil or neutral vegetable oil.
In the northeastern Brazilian state of Bahia, where the local style of cooking evidences a strong African influence - a heritage of the history of slavery in Brazil - the oil typically used in making farofa is the shockingly-orange, highly-flavored palm oil called dendê, which came from West Africa with the very first slaves bound for Brazil's gold mines and sugar plantations.
This recipe from Bahia also adds another typically West African flavor to the manioc and dendê mixture - dried shrimps. With a strong flavor of the sea, the small, dried crustaceans are finely chopped or ground into a flour to add one more of Bahia's essential flavors to this dish. #ChefIsabella 🇧🇷🇺🇸#Solid #History #HerFavorite #Farofa #arrozefeijão #Bahia #Hanover