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Jamaican Bammy
A dense, flatbread made from grated cassava (yucca) root, traditionally seasoned with salt. It can be prepared by baking, steaming, or frying, and is often soaked in coconut milk before serving. Bammy is a versatile staple, perfect as a side dish or a snack.
ð§ ææ
- 4 lbs Cassava Root (Yuca)(peeled and grated)
- 1 tsp Salt(or to taste)
- 2 cups Coconut Milk(for soaking (optional))
- 0.5 cup Vegetable Oil(for frying (optional))
ðšâð³ äœãæ¹
- 1
Peel and grate the cassava root. Place the grated cassava in a cheesecloth or nut milk bag and squeeze out as much liquid as possible. Discard the liquid.
- 2
In a bowl, mix the dried cassava pulp with salt. Form the mixture into flat discs, about 1/2 inch thick.
- 3
To bake: Place the discs on a baking sheet lined with parchment paper and bake at 350°F (177°C) for 15-20 minutes, flipping halfway.
â±ïž 15-20 minutes - 4
To steam: Place the discs in a lightly greased skillet with about 1/2 cup of milk or water, cover, and steam over low-medium heat for about 10 minutes per side.
â±ïž 20 minutes - 5
To fry: Lightly grease a skillet and heat over medium heat. Cook the discs for about 10 minutes per side until lightly browned. Then, soak the fried bammies in coconut milk for 10-15 minutes. Re-fry in hot oil until golden brown on both sides.
â±ïž Approx. 20-25 minutes
ð¡ ããã®ã³ã
- âIf using frozen grated cassava, ensure it is well-drained.
- âSoaking in coconut milk before frying adds richness and flavor.
- âBammy can be stored in the refrigerator for up to three days or frozen for longer storage.
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- Add a pinch of sugar to the cassava mixture for a slightly sweet version.
- Incorporate herbs or spices for added flavor.
- Serve with escovitch fish, brown stew fish, or callaloo.