Other
Farine
Coarse toasted cassava meal, the farine used to make Dominican cassava bread and to roll the dough in so the crust turns pebbled. It is cassava root, peeled, processed, and dried, not wheat flour.
Origin
A cassava meal of the Caribbean, especially Dominica and Haiti.
Flavour
Toasted, dry, and mildly nutty.
How to use it
Mix it with water into a dough for cassava bread, and use more of the meal to coat the rounds.
Storage
Airtight, cool, and dry.
Recipes using it
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