Farine Chester

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.


16 oz soaked farine
2 dries coconuts
8 oz sugar
2 tsp vanilla essence
1/2 tsp ground cinnamon
milk to mix (coconut milk/cow’s milk)
1/4 pt caramel (burnt sugar)
1 tsp grated nutmeg


1 Grate coconut. Add to soaked farine.
2 Add sugar, essence and cinnamon.
3 Mix in enough milk to give a pouring consistency. Colour the mixture carefully
  with caramel,to avoid a bitter taste. Sprinkle with nutmeg.
4 Pour in a greased medium swiss roll pan.
5 Bake in a hot oven, 400 degree F, for about 25-30 minutes until firm.
6 Leave to cool, then cutinto squares.

Makes 8

NOTE: As a variationuse thin farine flour pastry to either line the pan,
or to line and top the pan.