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Spiced Farine Recipe by Chef Shaun ๐Ÿ‡น๐Ÿ‡น


Farine is made by removing all the moisture from grated cassava before parching it in a traditional copper kettle over an open flame until it turns light brown in color. You end up with a healthier version of cream of wheat. We were privileged to visit the producer of the Farine I used for this recipe where we were able to document the entire process. Here in Trinidad and Tobago, we typically have this in the morning, but this can be eaten at any time of the day or even as a snack. I love the deep, complex, warm, earthy notes the nutmeg, cardamom, tonka bean, cinnamon, allspice, and bay leaf add to the porridge which balances out perfectly with the milk.


Yield - 1 to 2 Servings.


Ingredients


Full Cream Milk - 2 cups

Condensed Milk - 2oz

Grated Nutmeg - pinch

Cardamom Powder - pinch

Grated Tonka Bean - pinch

Cinnamon Powder - 1/2 tsp

Bayleaf - 1

Farine - 1/2 cup


Method


1. Add milk, condensed milk, nutmeg, cardamom, tonka bean, cinnamon, and bay leaf to your small saucepan.

2. Whisk until all the spices are fully incorporated into the milk.

3. Place over high heat and bring to a boil.

4. Once boiling, remove from heat and whisk in Farine.

5. Cover and allow to Farine to bloom (about 5 minutes).

6. Enjoy!


Tips/Fun Facts


1. You can use any milk and sweetener of your choice for this recipe.


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