How Farine is made.
Bitter cassava roots are soaked in water for about five days. They are then peeled, washed and grated. A small amount of fresh cassava is scraped, washed and grated. Both sets of cassava are mixed and squeezed in a matapee to get rid of the liquid (this liquid is boiled down to make cassareep). The remaining substance in the matapee is then sifted. A farine pan is greased with beef fat and heated. Small amounts of the sifted cassava meal are parched in the pan until light brown in color; stirring is necessary during parching. The end product resembles tiny pebble-like brown balls called farine.
4 oz farine flour
2 tsp baking powder
1/4 tsp grated nutmeg
pinch of salt
2 oz margarine
4 oz sugar
2 oz dried fruit 2 oz grated coconut
milk to mix, if necessary
1 Mix together flour, baking powder, nutmeg and salt.
2 Add margarine and chop into flour. Using fingertips, lift mixture until crumbly.
3 Add sugar, dried fruit and coconut.
4 Bind together with beaten egg, and milk if necessary.
5 Grease muffin pans. Drop mixture into pans.
6 Bake at 375 degree for 15 minutes until golden brown.
Makes about 6