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Old 06-29-2007, 06:55 PM   #1
Assistant Cook
Join Date: Jun 2007
Posts: 7
Plantain flour and Cassareep syrup?

The above two items have found their way into my pantry, and I have no
idea how to use them.
I have googled, but not had much luck, other than finding (I think) that cassareep (cassava) is used for thickening.
But how? Does anyone have any recipes for either of these items?
There are no hints at all on the packaging.


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