Joan Clark Regis, aka Ms. Tourist, from the village of Munich, St. Andrew, explains the traditional way of making farine. Cassava farine or simply, farine, is a multi-use culinary staple in many Grenadian households. Made from the grated and sifted cassava root, farine is used for making cereals and porridges, and as a stuffing for meats, fish and other dishes. Ms. Tourist has been making farine since she was 24 years old, making her one of the oldest farine makers in Grenada.

Watch her story: