Ai Farina — Print Recipe — The Culinary Codex

A smooth, thick porridge made from toasted cassava flour stirred into boiling water, enriched with coconut milk and served as a filling breakfast or emergency staple food.

Ingredients

200g cassava flour, toasted
500ml boiling water
200ml coconut milk
2 tbsp palm sugar or regular sugar
Pinch of salt

Instructions

1 Toast cassava flour in a dry pan over medium heat for five minutes, stirring constantly, until lightly golden and fragrant.
2 Bring water to a rolling boil in a pot.
3 Gradually add toasted cassava flour to the boiling water, stirring vigorously to prevent lumps.
4 Continue stirring for five minutes until the mixture thickens to a smooth porridge consistency.
5 Stir in coconut milk and palm sugar. Cook two more minutes.
6 Serve hot in bowls, with extra coconut milk drizzled on top if desired.

Did You Know?

During the 1999 crisis, ai farina was a critical survival food for displaced Timorese families because cassava flour stores for months without refrigeration.