Cassava Farine

(5 customer reviews)


SKU: 00-7 Category:


How Farine Is Made

First, the cassava’s skin is sliced away and its meat is grated as finely as possible. The grated pulp is then enclosed in a porous bag named Matepee and squeezed hard to release and strain the juice and moisture. The remaining pulp is then gently parched in a heated flat pan until it turns a light brown color, ideally over an open flame.

This can literally take hours. The finished product — farine — resembles coarse grains, something like a heartier version of Cream of Wheat.

Overall, it’s not a quick process, but when farine is stored in an airtight container in a cool, dark place, it will last almost forever.

Uses for Farine

It’s most often used as an ingredient in porridge and breads, and it’s added to soups and stews as a thickening agent, such as when making cassava cassareep.

Additional information

Weight N/A

1lb, 2lbs, 3lbs, 4lbs, 5lbs, 10lbs

5 reviews for Cassava Farine

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