Bammy
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The Tale of Bammy
Story updated
Bammy is a flatbread made from grated, pressed cassava, a technique inherited from Jamaica's indigenous Taino people, who relied on cassava as a dietary staple long before European contact. After colonization it became a fixture alongside fried fish, and its name is thought to derive from an indigenous word for cassava bread.
Ingredients
Scale:· 4 servings
- 2 lbs cassava, peeled
- 1 tsp salt
- 1 cup coconut milk, for soaking
- Vegetable oil for frying
Instructions
- 1Grate the peeled cassava finely, then wrap in cheesecloth and squeeze out as much liquid as possible.
- 2Mix the dry grated cassava with salt.
- 3Press the mixture into a round mold or ring about 5 inches wide and 1/2 inch thick, packing tightly.
- 4Cook the cassava rounds on a dry hot griddle for 5 minutes per side until set and lightly golden.
- 5Soak the cooked bammy rounds in coconut milk for 10 minutes to soften.
- 6Fry the soaked bammy in hot oil until golden and crisp on both sides.
- 7Serve hot alongside fried fish.
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