Cassava is both a blessing and a burden. It feeds millions across Africa but hides a toxic side: cyanide compounds that can harm the body if poorly prepared. Fortunately, West African cultures – especially in Senegal, Côte d’Ivoire, Nigeria, Ghana and Benin – have developed ingenious ways to tame cassava. One of the best examples is Farine, a fermented, roasted cassava granule dish that deserves a place on every East African plate.
Having tasted etike or farine during my travels in Senegal, I was struck by how flavourful, light, and satisfying it is – especially when paired with beans, green leafy sauces, or okra. It’s time we asked: can we adopt this method in East Africa where cassava is abundant but underutilised?
How is farine made?
The process begins by peeling and grating fresh cassava roots. The pulp is then placed in a cloth bag and left to ferment for 2–3 days, often under a heavy weight to drain out liquids. After fermentation, the cassava is broken into crumbs, sieved and roasted in a dry pan until it forms golden granules. The final product is dry, safe to store for months, and ready to eat.
This preparation transforms cassava into a versatile and nutritious food. It’s light, easy to digest, and pairs wonderfully with legumes and vegetables.
What is farine eaten with? Farine is often eaten with cowpeas, okra stew, leafy greens in groundnut sauce or a simple tomato-onion mix. In some regions, it’s enjoyed with a drizzle of palm oil or even avocado. These combinations make a complete, balanced meal.
In East Africa, some cultures already ferment cassava flour for ugali but we rarely take it further into farine form. With a little innovation, we can make cassava more enjoyable, nutritious and safe.
Let’s borrow this fermented food wisdom from West Africa. It’s time we reimagined cassava not just as a filler food, but as a cultural treasure with health and flavour benefits.
Dr Bura practises Plant based Dietary Consultancy at Golden Rose Hotel in Arusha from Monday to Saturday 4–6pm. His contact is 0626265471.
