Many of the classic recipes of Brazilian cooking have a counterpart  in other cuisines, be it French, Italian, or American. For instance, feijoada,  the  famous Brazilian concoction,  could be described as a type of cassoulet using different kinds of meat, and black beans instead of the French Tarbais.  Other dishes are a bit hard to “explain” for those who are not familiar with it.  Farofa is one perfect example.  The closest culinary item that I can use to describe farofa would be the toasted rice powder used on larb.  It’s about texture.   Just like Bolognese sauce and chili, each Brazilian family will swear by their recipe.  I will give you my own family version, the one that Phil fell in love with the first time he’s tried it.

FAROFA BRASILEIRA
(from the Bewitching Kitchen)

4 strips of bacon, center-cut, diced
2 Tablespoons butter
1 onion, diced
1…