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Farine and Pear

Farine and Pear is a traditional Saint Lucian recipe for the classic breakfast dish of balls made from a blend of mashed avocado blended and coated with cassava farine. The full recipe is presented here and I hope you enjoy this classic Saint Lucian version of: Farine and Pear.

prep time

10 minutes

cook time

10 minutes

Total Time:

20 minutes

Makes:

8

Rating:

Tags : Vegetarian RecipesSaint-lucia Recipes

This is a Saint Lucian Creole classic, blending avocado and cassava farine. This is commonly served for breakfast and you will see it at most of the island's festivals. The pear here is the avocado, sometimes called the avocado pear due to its shape.

Farine is the leftover slightly coarse meal after cassava starch (semolina) is extracted and prepared. It's slightly nutty in taste and complements the smooth, mashed, avocado very well. For how to make your own farine, see the Saint Vincent Bambam (Cassava Bread) recipe.

Ingredients:

230g Avocado, mashed until very smooth
90g cassava farine
1/8 tsp black pepper
1/8 tsp salt
30g farine for coating

Method:

Mash the avocado until smooth then blend in the salt and black pepper. Now add in the 90g cassava farine and blend until completely incorporated.

Take heaped tbsp of the mixture and shape into balls. Place the remaining 30g of farnie in a bowl and roll the farine and pear balls in this then arrange on a plate. You can serve as is, or chill in the refrigerator before serving.