Mozambican Toasted Cassava Flour with Coconut and Peanuts

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Farofa is a toasted cassava flour side dish from Mozambique's southern kitchens, where Portuguese influence meets African pantry staples. This coastal version gets richness from coconut, crunch from toasted peanuts, and a gentle piri-piri heat. It is the perfect crisp, savory companion to grilled prawns or peri-peri chicken.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 3 gSugar
• 5 gProtein
• 220 mgSodium
• 260 mgPotassium
• 35 mgCalcium
• 1.5 mgIron
• 6 mgVitamin C
• 2 mcgVitamin A

Ingredients

For the base

• 1 cup fine cassava flour
• 2 tablespoons palm oil or vegetable oil
• 1 small yellow onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 small fresh red chili or 1/2 teaspoon piri-piri paste, minced

For the mix-ins and seasoning

• 1/2 cup unsweetened dried grated coconut
• 1/3 cup raw skinless peanuts, coarsely chopped
• 1/2 teaspoon fine sea salt, plus more to taste
• 1 tablespoon chopped fresh cilantro or flat-leaf parsley
• 1 tablespoon cold water if needed for moisture

Directions

1. Heat the palm oil in a large dry skillet over medium heat until it shimmers but does not smoke, about 1 minute.
2. Add the diced onion and cook, stirring often, until soft and translucent, 3 to 4 minutes, then stir in the garlic and minced chili and cook just until fragrant, about 30 seconds.
3. Sprinkle the cassava flour into the pan in a thin, even layer and stir constantly to coat every grain in the oil, toasting for 5 to 7 minutes until the flour turns pale golden and smells toasty like popcorn.
4. Add the dried coconut and chopped peanuts and continue toasting, stirring frequently, for another 2 to 3 minutes until the coconut is lightly browned and the peanuts are fragrant.
5. If the farofa looks too dry, sprinkle in the 1 tablespoon of cold water and toss so the steam lightly moistens the grains, then season with the salt and toss again.
6. Remove the skillet from the heat, fold in the chopped cilantro, taste and adjust salt, and serve warm in a small bowl alongside grilled fish, peri-peri chicken, or a simple tomato-onion salad.
7. Leftovers keep in an airtight jar for up to 5 days; re-crisp in a dry skillet over low heat before serving.

Cook’s Notes

• Use fine, dry cassava flour (not gari or tapioca starch) for the classic sandy, toasty texture; sift it first if clumpy.
• Toast over medium heat, not high, so the flour deepens in flavor without burning or turning bitter.
• For a non-vegetarian version, stir in 2 tablespoons of crisped chopped bacon or 1 tablespoon of dried shrimp paste (fumbwa style) with the onions.
• Add a squeeze of fresh lime just before serving to lift the nutty, toasty notes.
• Farofa thickens as it cools, so loosen leftovers with a few drops of water when reheating in a pan.

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