Directions
- Peel and grate cassava. Place it in a muslin cloth, wring it out and discard the juice.
- Add salt to the cassava flour and mix it together.
- Heat bammy on the griddle or frying pan over moderate heat.
Place about 1 cup of the mixture in a bammy ring on the heated griddle, if not, place on a greased shallow baking or frying pan.
- Press down on the mixture to flatten.
A regular bammy should be at least (6") or 15 cm in diameter, or made according to the desired size.
- When the edges shrink slightly from the side of the pan, turn over and cook the other side. Each bammy should cook for 10 minutes.
- Repeat the process until all the bammies are made.
Bammies may be stored in a cool dry place or freeze until needed.
Made from cassava, bammy also called yuca or manioc is a name you’ll have to get familiar with in Jamaica. To make bammy you’ll first need to grate some cassava root, dip it into coconut milk, and fry until golden brown. It is usually served as a side dish, at any time of day, but is popularly served alongside callaloo. Some people eat bammy for breakfast with syrup, but it works just as well along with your main dish.
