Thoroughly peel and grate the cassava using a fine grater or a food processor. Place the grated cassava into a clean towel and squeeze out all the excess liquid firmly. The more liquid you squeeze out, the better the texture of the Bammy. Transfer the squeezed cassava to a bowl, season with salt, and mix well.
Bammy
- Total Time - 40 minutes
- Prep Time - 15 minutes
- Cook Time - 25 minutes
- Servings: 4
- Country: Jamaica
The traditional preparation of Bammy from fresh cassava can be labor-intensive as it requires grating and pressing. However, if you have access to a pre-made, dried cassava cake, the preparation is much simpler and faster. This recipe is adapted for both processes to ensure anyone can enjoy the authentic taste of this unique dish.
Ingredients
Main Ingredients
- 1 kg fresh cassava
- 1 teaspoon salt
- 250 ml coconut milk (full-fat)
- 1 cup vegetable oil (for frying)
Instructions
Step 1: Prepare the Cassava
Step 2: Shape and Par-Cook
Heat a non-stick pan over medium heat without oil. Using a round ring mold or your hands, form the grated cassava into discs about 1-1.5 cm thick and 15 cm in diameter. Place the discs on the hot, dry pan and cook for about 5-7 minutes per side, until they are firm and dry. They should be cooked through but not browned.
Step 3: Soaking
At this stage, the par-cooked Bammy will be dry and hard. Prepare a bowl with coconut milk. Soak each disc in the coconut milk for 5-10 minutes until it softens and absorbs the liquid. Make sure they are saturated on both sides.
Step 4: Frying
Heat oil in a skillet or pan over medium-high heat. Fry the soaked Bammy discs for 3-5 minutes per side, until they are golden brown and crispy. Remove them and place them on paper towels to absorb excess oil.
Step 5: Serving
Serve the Bammy hot, preferably with fried fish or another stewed meat. They are also delicious with a bit of butter or simply with a sprinkle of salt.