Farine is the substance that remains after the cassava juice has been removed - squeezed out, such as in the case when Cassava Cassareep is made. The substance is sifted and then parched in a heated flat pan until a light brown color develops. The finished product, now Farine resembles coarse grains, almost a coarse version of Cream of Wheat.

The Farine is then used to make porridge and breads, and added to soups and stews as a thickening agent.