2 lbs fresh cassava (yuca)
salt to taste
1 to 2 cups coconut milk
oil for frying
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.
Pairs Well With
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.