Farine Fish Fritters

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
8 oz cooked flaked fish
2 tbsp chopped eschalot
1 tbsp chopped celery
juice of 1 lemon
fat for deep frying

2 oz flour
1/4 tsp salt
1/4 pt water
1 egg white


1 First make the batter. Mix flour and salt in a bowl.
2 Add water and mix until smooth.
3 Beat for 5 minutes. Set aside.
4 mix flaked fish with soaked farine, eschalot, celery and lemon juice.
5 Whisk egg white and fold it into the batter.
6 Add this batter mixture into the farine and fish. Mix well. Drop by
  spoonfuls into the hot fat.
7 Fry until golden brown.
8 Drain and serve.

Makes about 8