Farine Breakfast Porridge is a traditional Guyanese recipe for the classic breakfast porridge of farine (cassava semolina) cookedin coconut milk with spices and sugar. The full recipe is presented here and I hope you enjoy this classic Guyanese version of: Farine Breakfast Porridge.
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Porridge is both a sweet and savoury dish in Guyanese cuisine. Blended with milk and sugar it's a breakfast staple, cooked with coconut milk and seasoned spices it's served as an accompaniment.
Guyanese porridge is made with wheat flour, rice flour, sago, plantains, oats and, as here, farine. Farine (also known as cassava semolina) is made from grated, pressed and fried cassava meal and is a Guyanese staple.
Ingredients:
60g farine
120ml water
500ml milk or coconut milk
1 cinnamon stick
1/4 nutmeg
1 allspice leaf (or Indian bay leaf)
4 green cardamom pods, crushed
1 tsp vanilla extract
sugar or honey to sweeten
Method:
Mix together the farine with the water in a bowl or jug until smooth (set aside until needed). This steps ensures the porridge will be smooth and lump free.
In a saucepan, combine the milk (or coconut milk), allspice leaf, cinnamon, nutmeg and crushed cardamom. Bring to a boil, stirring constantly then mix in the soaked farine. Also add the vanilla at this point.
Cook, stirring constantly, until the porridge begins to thicken then add sugar or honey to taste. Continue cooking until thickened to your liking.
Remove the whole spices and discard. Ladle the porridge into bowls and serve.
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