Farine Grits is a traditional Guyanese recipe for the classic accompaniment of farine (cassava semolina) in coconut milk cooked down in the same manner as maize meal grits. The full recipe is presented here and I hope you enjoy this classic Guyanese version of: Farine Grits.
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This can be served either as a breakfast or accompaniment. It's made from farine. Farine (also known as cassava semolina) is made from grated, pressed and fried cassava meal and is a Guyanese staple. The cooking method is exactly the same as for maize grits, except that semolina from the starchy tuber, cassava, is used instead.
Ingredients:
120g farine (cassava meal, cassava semolina also called garri and African couscous)
500ml water (you can also use your favourite stock)
250ml full-fat coconut milk
4 tbsp coconut cream (this gives body)
1 tbsp ghee
1 tsp salt (or to taste)
Pinch coarse black pepper
Method:
Place a saucepan over medium heat. Add the water and bring to a boil.
Whisk in the farine, followed by the salt and black pepper and mix together by stirring for at least 1 minute.
Add the coconut milk and stir until the mixture thickens but is not dry (about 2 minutes)
Take off the heat, add coconut cream and stir to combine
Add the ghee just before serving and mix well or you can add a bit of ghee to individual portions
Serve immediately either as a breakfast dish or as an accompaniment.
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