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 stewed fruit e.g. mangoes, pineapples
8 oz farine flour
3 oz margarine
3 oz sugar
1 Sift flour. Rub in margarine. Add sugar.
2 Sprinkle mixture into greased flan pan, pressing it down firmly and evenly.
3 Bake in a moderate oven, 350 degree, for 15-20 minutes until golden brown.
Turn out flan and allow to cool. Pile stewed fruit on top.
4 Serve as a dessert dish.