Spiced Farine Recipe by Chef Shaun 🇹🇹
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.
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
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).
1. You can use any milk and sweetener of your choice for this recipe.