THE SEASONED SKILLET
Jamaican Bammy is a steamed, dense flatbread made from grated cassava (yucca, manioc), soaked in milk, and often fried to golden brown perfection.
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Enjoy it as a snack or serve it with fried or steamed fish and vegetables for a delicious Caribbean meal.
Cut cassava into larger sized pieces, peel, then use a box grater to grate the cassava into a pulp.
Place grated cassava into a cheesecloth or nut milk bag and squeeze out as much liquid as possible and discard the liquid.
Place dried cassava in a thin layer on a large baking sheet to air dry for about 30 minutes then sprinkled evenly and lightly with salt.
Add one cup of dried cassava pulp into the ring mold. Let cook for about 8-10 minutes each side, carefully removing the ring mold and flipping at the halfway point.
Soak bammy in milk for about 10 to 15 minutes, flipping at the halfway mark. Add oil to a skillet over medium high heat and fry bammy until golden brown on each side.