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Cassava Farine

Course Vegetarian
Cuisine Caribbean
Servings 2 cups.
Author Felix (Simply Trini Cooking)


  • 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.