This is the basic farofa recipe, meaning the only ingredients needed are manioc flour, butter, and salt.

The following recipe shows how to prepare farofa enriched with sautéed onion and bacon.

The following recipe shows how to prepare an annatto-flavored farofa, which is a very common way of preparing farofa in Brazil. Annatto is responsible for giving the farofa a lovely orange-red hue. 

This recipe gives instructions on how to prepare a type of farofa with eggs and scallions. This variant is courtesy of Leticia Moreinos Schwartz, a chef, cookbook author, and a Brazilian native, and can be found in her The Brazilian Kitchen cookbook, which was awarded the Best Latin Cookbook at the 2010 Gourmand World Cookbook Awards.

Plantain farofa, or farofa de banana de terra as they call it in Brazil, is a popular type of farofa, served with roasted fish, rice and beans, and meats, and is also a typical accompaniment to a dried meat and rice dish from Piauí state called Maria Isabel rice. The recipe is courtesy of chef Edna Lara, an expert on regional Brazilian cuisine and a cookbook author.

This version of farofa is perfect if you're looking for rich yet balancing tastes and textures. The bacon is cooked in melted butter first, then the eggs, olives, onion, and raisins are added and cooked until sautéed. Finally, the manioc flour is added and cooked until toasted. The addition of raisins and olives cuts through the richness of the other ingredients, thus balancing them out.