Farofa

Cut the Bacon into small pieces.

Heat a large skillet over medium heat and cook the bacon until crisp and some fat has rendered, about 6–8 minutes; transfer most of the bacon to a plate and leave the fat in the pan.

Add a knob of Butter to the pan and melt, then add the diced Onion and sauté until soft and translucent, about 4–5 minutes.

Stir in the minced Garlic and cook just until fragrant, about 30–60 seconds.

Reduce heat to medium-low and gradually add the Cassava Flour, stirring constantly so it soaks up the fat and toasts evenly; continue stirring and toasting until the flour turns golden and develops a nutty aroma, about 5–7 minutes.

Season to taste with Salt and freshly ground Black Pepper, mixing thoroughly to distribute the seasoning.

Return the reserved bacon to the skillet and fold in chopped Parsley for a fresh finish.

Taste and adjust seasoning if needed, then serve the farofa warm as a crunchy, flavorful accompaniment to meats, beans, or rice.