Serving Size: Yields 4
1 Peel and grate the Cassava.
2 Place in a clean muslin cloth.
3 Wring out and discard the juice.
4 Add salt to the Cassava 'bran'.
5 Place about a cup of the mixture in a small, greased, heavy and shallow frying pan. (The size of the frying pan will determine the size of the Bammy.)
6 Press down with the bottom of a bottle or similar implement.
7 Place the pan over a moderate heat. In a few minutes as the pan heats up, some steam will rise.
8 When the edges shrink slightly from the sides of the pan, flatten the mixture and turn it over to cook the other side.
9 The process should take approximately 10 minutes for each side.
10 Repeat the process until all the Cassava is used up. The bammies can be refrigerated for up to 14 days or frozen.
11 When ready to use the bammies, soak them in milk, water or Coconut milk for about 5-10 minutes.
12 Either fry or grill until light brown. They can be buttered before placing on grill or immediately they are taken off and served hot. Serve with fried fish or saltfish and Ackee.
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- 2 lb. bitter cassava
- 1 ½ lb. grated cassava
- Pinch of salt