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 yards runners (cow or pig offal)
4-6 tbsp chopped married man pork (basil)
2 1/2 lb farine
1 coconut, grated
1 1/2 pt water to make coconut milk
2 pt blood
4 oz salt meat
4 oz eschalot, chopped or blended
2 tbsp chopped celery
4 oz fine thyme, chopped
2 oz broad leaf thyme, chopped
2 tsp grated nutmeg
2 tbsp sugar
6 medium green mangoes
salt to taste
1 onion, chopped
1/4 pt oil
1 Clean runners with lime and salt, until free from mucous.
2 Make coconut milk with the grated coconut and water, then soak farine
in the coconut milk. Strain blood over this mixture and mix together until
farine is evenly coated with blood.
3 Add finely chopped salt meat, eschalot, celery, thyme, nutmeg, sugar, and
salt to taste.
4 Fill runners using a funnel and making sure that there are no air spaces
left after filling.
5 Tie ends and boil gently for about 15 minutes. Prick with a skewer to test.
When cooked, no blood will run out.
6 When finished allow to cool. Brush with oil. Slice into desired size.
7 Make the relish. slice bilimbis into rings and simmer with other ingredients
in oil until soft