BAMMY

 

  • Cooking Time: 30
  • Servings: 4
  • Preparation Time: 20

Ingredients

  • 2 lbs fresh cassava (yuca)
  • salt to taste
  • 1 to 2 cups coconut milk
  • oil for frying

Directions

  • Make the Bammies
  • Wash and peel the yuca (cassava).
  • Using a grater, grate the yuca using the finest section.
  • Using cheesecloth or a clean cotton towel, squeeze the grated cassava to remove as much moisture as possible and discard the liquid.
  • Add salt to the yuca mixture and stir it in well. Break up any lumps.
  • Divide grated yuca into 2 equal parts and set aside.
  • Heat a frying pan. (A cast iron skillet works well). Do Not add any oil.
  • When the pan is hot, place one half of the grated yuca in the middle of the pan. Spread it out with a spatula, or back of a spoon, into a circular cake that is approximately two inches around and 1/2 inch thick.
  • Cook until bottom is golden and set, then flip and cook the other side until golden and set.
  • Remove from the frying pan and scrape off any scorched areas.
  • Pour the coconut milk into a shallow bowl or casserole dish big enough to hold the two bammy patties.
  • Soak the bammies in the coconut milk for 10 minutes.
  • Fry the Bammies
  • While the bammies are soaking, heat a frying pan and 1/2 inch of vegetable oil to about 350 degrees Fahrenheit.
  • Fry the bammies whole, cut in half, or cut in quarters until they are lightly brown on all sides (You may have to flip them over).
  • Bake the Bammies
  • Preheat an oven to 350 degrees Fahrenheit.
  • Lightly butter the bammies on each side and bake in the preheated oven for 15 minutes.
  • Serve bammies with ackee, callaloo (callalu) or a vegetable run down.

Notes

Bammy is a staple of the Jamaican diet, served alongside many meals at all times of the day. It is a rich, moist bread that is lightly fried on the outside and pairs well with flavorful main dishes like ackee or with a simple breakfast of fried plantains.

Categories: Caribbean  Misc. Bread 

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