As a little boy growing up, cassava farine was something of an acquired taste for me. First, it was dry, really dry; Second, it wasn't much on the taste buds either.... Dry and no taste didn't work for me as a child. But soon enough there was a work around...Milk and Sugar. We would add sugar and maybe some full cream powdered Klim milk and have a go at it and it really wasn't bad. So much so, that that was the best way I could ever dream of eating Cassava Farine when I was young.
Still as a boy I always thought it was a dish that it came from St Vincent. I still have no idea of how that meme slipped into my mind but schemas change with new information. The information is different now knowing that cassava farine was also made a lot in Trinidad and Tobago.
From the fishing villages to the countryside, this was a staple dish along with other "cassava dishes". Heralding a far cry from our Amerindian Heritage on the island, now I feel proud to be part and parcel of this dish in my trini cooking culture. Cassava has been and will continue to be "survival food" for many growing up on the island including myself. It is hardy and when prepared as farine lasts for a long time if stored properly.
Maybe that's why the Amerindians perfected this way of preserving cassava for times of hardship when food was scarce. Even as I write we have some cassava farine from last year that we got from a friend from Tobago. And, to my surprise it is still good to eat. Wow!
Anyhow, if you never knew how cassava farine was made here's your chance to read about the process and if you're so inspired, try the recipe and make some for yourself. The process of making farine isn't that challenging but takes some time, heat, patience, and some hot sun to complete.
So take your time, read through the steps and execute. As you have some of your farine when you're finished, don't forget to thank our ancestors that have passed this technique on to generations here in Trinidad and Tobago and the rest of the Caribbean. Enjoy.
2 lbs cassava, grated finely
Store in an airtight container in a cool dry place. Yields 2 cups.
Hope you liked my cassava farine recipe, see you soon.
- 2 lbs cassava grated finely
- 2 teaspoon salt
- Peel and grate the cassava.
- Place in a cloth and squeeze out the water.
- Rub between your hands to make fine crumbs. Add the salt and mix.
- Spread a cloth and place the cassava to dry in the hot sun for at least 3 hours.
- Parch over a low fire stirring continuously until golden. Allow to cool.
- Store in an airtight container in a cool dry place.
Ah gone 🙂