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Farine White Pudding |
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Photo Not Supplied
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| Course |
-- |
| Cuisine |
Amerindian |
| Dish Type |
-- |
| Occasion |
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| Source |
What's cooking in Guyana (Carnegie School of Home Economics) |
| Submitted
By |
Admin |
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| Category |
Farine Dishes |
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Method |
-- |
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Time |
30 minutes |
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Calories |
-- |
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Serves |
12 |
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Ingredients : |
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| 2 lb farine, 3 coconuts (grated), 5 pt water to make coconut milk, 8 oz salt beef, 4 tbsp chopped thyme, 2 tbsp chopped eschalot, 2 tbsp chopped celery, 4 yards runners (cow or pig offal), 2 tbsp oil |
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| How to Prepare : |
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- Make coconut milk with the grated coconut and water. Soak farine in 2 pints of the coconut milk. Allow to swell.
- Cut salt beef in small pieces and fry with thyme, eschalot, celery and salt to taste.
- Add meat to farine.
- Fill runners with mixture using a funnel. Tie ends and boil in the remaining 3 pints of coconut milk. Boil for about 10 minutes. Prick for air to escape.
- Cool and brush with oil. Slice into desired size.
Note: For white pudding only coconut milk is used, no blood is added |
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