|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||57%|
|Saturated Fat 19g||93%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 3g||10%|
|Total Sugars 3g|
|Vitamin C 32mg||160%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Jamaican bammies is a traditional thick flat bread made from cassava flour usually eaten with fried fish or salt fish or to soak up the juices from escovitch.
Bammy or bami is very similar to casabe bread or yuca bread. The differences between the two include that bammies are thicker, while yuca bread consists of grated cassava and salt fried in a skillet.
Bammies are soaked in coconut milk and then fried, steamed, or baked. The recipe below gives directions for frying and baking them.
"Bammies are great because they can be a delicious snack or side dish! They do require some work in prep, but the end result is so good that it is worth the arm workout!" —Kiana Rollins
2 pounds cassava, (fresh yuca)
Salt, to taste
1 to 2 cups coconut milk
Vegetable oil, if frying
Unsalted butter, if baking
Make the Bammies
Gather the ingredients.
Wash and peel the yuca (cassava). Using a box grater, grate the yuca with the on the fine holes.
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, breaking up any lumps.
Divide grated yuca into 2 equal parts, and set aside.
Heat a large skillet, preferably cast-iron, over medium-high heat. Do not add any oil.
When the pan is hot, place 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 2 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.
Repeat with the other half of grated yuca.
Pour the coconut milk into a shallow bowl or casserole dish big enough to hold the 2 bammy patties.
Soak the bammies in the coconut milk for 10 minutes. Now either fry or bake them as directed below. When they are cooked, salt to taste and serve them with ackee, callaloo (callalu) or a vegetable run down.
Fry the Bammies
While the bammies are soaking, fill a large skillet with 1/2-inch of vegetable oil. Heat on medium-high heat until it reaches 350 F.
Fry the bammies whole, cut in half, or cut into quarters until they are lightly brown on all sides, flipping over as necessary.
Bake the Bammies
If you choose to bake the bammies instead of frying them, position a rack in the center of the oven and heat to 350 F. Lightly butter the bammies on each side and bake on a rimmed baking sheet until golden, about 15 minutes.