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
2 oz nut butter
2-3 oz white sugar
1 tsp vanilla essence
pinch of salt
about 1/2 pt milk
4 oz parched nuts, ground
1 Mix together farine, nut butter, sugar, essence and salt.
2 Add sufficient milk to obtain a stiff consistency, break off small
pieces from mixture and shape into balls.
3 Toss in milk, then roll in ground parched nuts.
4 Place a toothpick in each ball.
Makes about 8