Bammy

Step by stepInstructions

1. If using fresh cassava, peel it, remove the woody core and grate finely; squeeze the grated cassava in a clean cloth to press out as much liquid as possible.
2. Stir the salt into the cassava and press the mixture into flat, round cakes about 4 inches (10 cm) across and ½ inch (1 cm) thick; dry them in a low oven for 30 minutes, or use prepared bammy cakes.
3. Mix the coconut milk with the water in a shallow dish and soak each bammy for 10 to 15 minutes, turning once, so it softens through.
4. Heat the oil, with the butter if using, in a skillet over medium-high heat and fry the bammies for 3 to 4 minutes per side, until golden and crisp at the edges.
5. Drain on paper towels and serve hot with fried fish, escovitch fish or ackee and saltfish.