In Brazil, where farofa is particularly popular, typical recipes call for raw cassava flour to be toasted with vegetable oil or olive oil, salt, bacon, onions, garlic, sausage, olives, hard-boiled eggs until golden brown. It is an essential accompaniment to feijoada[1] and Brazilian barbecue. In Brazil, farofa is also used in a stuffing for poultry and other dishes, usually containing raisins, nuts, and/or finely chopped sweet fruits like apples and bananas.