Bammy
HB-4225 · Hand-built original · Jamaican
Bammy is a traditional Jamaican flatbread made from grated cassava that is squeezed dry, pressed into rounds and cooked until set, then soaked in milk and fried until golden. It has a crisp exterior and a soft, tender centre.
JamaicanSide Dish55 min5 bammy rounds64 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: cassava
Pairs well with: Escovitch Fish, Ackee and Saltfish, Brown Stew Fish, Jamaican Callaloo
Servings:5quantities adjust to match
Ingredients
- 4 med. Cassava Root, approx. 4lbs, peeled and grated
- 1 tsp Salt, or as desired
- 2 tbsp butter
- 1/2 cup Milk, for soaking
- Neutral Oil, for frying
Method
- Cut the cassava into large pieces, peel it and grate it into a pulp with a box grater. Place the grated cassava in cheesecloth or a nut milk bag and squeeze out as much liquid as possible; discard the liquid. Spread the cassava in a thin layer on a large baking sheet to air dry for about 30 minutes, then sprinkle it evenly and lightly with the salt.
- Lightly grease a skillet and a ring mold with butter over low heat and set the ring mold in the centre of the pan. Add one cup of the dried cassava pulp to the mold and press it down with the bottom of a measuring cup or a spoon until tight and compacted, about 1/2 inch thick. Cook for about 8 to 10 minutes per side, carefully removing the ring mold and flipping at the halfway point.
- Soak the bammy in the milk for about 10 to 15 minutes, flipping at the halfway mark. Heat oil in a skillet over medium-high heat and fry the bammy until golden brown on each side.
Prep: 25 minutes · Cook: 30 minutes · Total: 55 minutes
Nutrition (per serving, where published)
64 kcalCalories
0.9 gProtein
1.1 gCarbs
6.4 gFat
3.7 gSaturates
0 gFibre
0 gSugars
78 mgSodium
16 mgCholesterol
39 mgPotassium
32 mgCalcium
1 servingServing
Estimated from USDA FoodData Central ingredient data