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.