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Latest comment: 9 months ago2 comments2 people in discussion
Even though there is a link to an article, I disagree that farofa is essential to feijoada. Firstly, the Portuguese WP doesn't mention this, nor do the Spanish, French or Italian versions. The English WP feijoada article also doesn't. The referenced article also doesn't state it's essential, only suggests that it's served that way in a particular restaurant. And with all due respect, Texas de Brazil (Portuguese would say "do Brasil") in Chicago can hardly be considered an authority on native Brazilian cuisine. Lastly, I've had many feijoadas and never recall seeing farofa as an accompaniment. In my experience what is (nearly) essential to feijoada is the plain manioc flour which is sprinkled over the beans/meat, somewhat like parmesan is sprinkled over pasta. In any case, that belongs in the feijoada article, not here. JmA (talk) 23:34, 26 May 2015 (UTC)Reply
For what it’s worth, I’ve had many feijoadas and they have never, ever not come with farofa. As for the “manioc flour” on the feijoadas you’ve had: that was farofa. — tooki (talk) 13:44, 17 October 2025 (UTC)Reply
