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 soaked farine
6 oz sugar
4 oz margarine
1 tsp vanilla essence
2 oz dried fruit (optional)
2 tsp baking powder
1 oz farine flour
milk if necessary
1 Cream sugar and margarine.
2 Beat eggs and essence. Gradually add to creamed mixture.
3 Fold soaked farine into mixture and add dried fruit, if using.
4 Add baking powder to farine flour. Add flour to mixture a little at a time,
to form a soft consistency. Add some milk if necessary.
5 Grease and flour cup cake pans. Fill with mixture and bake in a moderate oven,
350 degree, for 10-15 minutes or until firm.
Makes about 8