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Spiced Farine Recipe by Chef Shaun 🇹🇹 Foodie Nation 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
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Shaun demonstrates how he bakes a traditional Sponge Cake for Christmas: Yield - 1 (9" Round Cake) Ingredients Granulated Sugar - 1 cup. (room temperature) Margarine – 4 oz (room temperature) Eggs - 2 large Vanilla Essence - 1 tsp Lotus Cake Flour - 1 1/2 cups Baking Soda - 1/4 tsp Lion Baking Powder - 1/4 tsp Nutmeg - 1/4 tsp (freshly grated) Tonka Bean – Smidge (freshly grated) Salt - 3/4 tsp Lemon Juice - 1 tsp Evaporated Milk - 9 fl. Oz. Lemon Zest – ¼ tsp Method 1. Preheat oven to 325F. 2.
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Sada Roti Recipe by Chef Shaun 🇹🇹 Sada is a type of Indian-inspired flatbread. Here in Trinidad & Tobago, we typically eat this with various fillings in the morning time. Anything from tomato choka, scrambled eggs or stewed meats. This could also serve as an excellent Pita bread substitute. Yield – 8 to 12 Servings. Ingredients All Purpose Flour- 4 cups (sifted) Baking Powder- 4 tsp Salt- 1 tsp Brown Sugar- 1 1/2 tsp Water- 1 1/2 - 2 cups (room temperature) Method 1. Start by adding your flour
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