Traditional Jamaican Bammy
Backstory
Bammy has its roots deeply embedded in Jamaican culture, often enjoyed as a staple alongside fish dishes. It’s made from cassava, which is rich in nutrients and provides a delightful texture and flavor.
Ingredients
- 2 cups cassava flour (or finely grated cassava)
- 1 cup water (plus extra if needed)
- 1 teaspoon salt
- 1/2 teaspoon sugar (optional)
- 1 cup coconut milk (for serving)
- 2 tablespoons coconut oil or vegetable oil (for frying)
- (Optional) Fresh herbs like thyme for garnish
Cooking Instructions
Prepare Cassava: If using fresh cassava, peel, wash, and grate finely. Squeeze out excess water using a clean cloth or cheesecloth. If using cassava flour, skip to the next step.
Mix Ingredients: In a mixing bowl, combine the cassava flour, salt, and sugar. Gradually add water, mixing until it forms a smooth dough. If the mixture is too dry, add water a little at a time until it holds together.
Shape the Bammy: Divide the dough into small balls (about 4-6). On a flat surface, flatten each ball into a round disk about 1/4 inch thick.
Cook the Bammy: Heat the coconut oil in a frying pan over medium heat. Fry each disk for about 4-5 minutes on each side or until golden brown. Ensure they are cooked through and have a nice crispy exterior.
Prepare Coconut Milk: While the Bammy is cooking, gently heat the coconut milk in a small saucepan to warm it up.
Serve: Arrange the Bammy on a plate and drizzle the warm coconut milk over the top. Garnish with fresh thyme if desired.
Flavor Profile
This dish offers a delightful blend of nutty flavor from the cassava, beautifully complemented by the richness of coconut milk. The texture is crispy on the outside yet tender on the inside, making it a perfect accompaniment to fish dishes or enjoyed on its own.
Enjoy your culinary creation! If you have any adjustments or ingredients you’d like to include, just let me know!
Created and Last Updated: February 8, 2025
Disclaimer: AI-generated content may contain errors. Verify all information before use, especially cooking times and temperatures for meats and other perishable items.
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