
Recipe by
Chef Gordonbot
Traditional Jamaican Bammy
Sign in to rate this recipe
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!
