Jamaican Bammy (Cassava Cakes) can be traced back to the Arawak Indians and was a staple from that time until now. Bammy is made of bitter cassava (yuca in other countries) that is traditionally made by placing grated cassava in a bag and pressed down with heavy stones to remove any moisture. Once the moisture is removed the cassava is then placed in a mortar and is beaten until it has the consistency of flour.
In more modern times Jamaican Bammy (Cassava Cakes) can be made on the stove quickly with a more thicker shape. Bammies can be fried or baked, baking can be a more healthier option for those who are trying to avoid fried foods.
Preparation
- Cassava (shredded) – bitter cassava works best but there is also sweet cassava. Bitter cassava is more common and if sweet cassava is used no sugar is needed.
- Coconut milk – organic coconut milk does wonders for the body, packed with nutrients and healthy fat, coconut milk can be added to any diet.
- Grater
- Mortar – this small and neat tool is essential however if you do not have mortar use a deep plastic dish, lining the insides with a napkin.
- Pan – any pan can be used. Dutch pots can be excellent.
Foods That Compliments BAMMY
- Rice and peas
- Steamed fish
- Brown stew fish
- Cauliflower rice
- Scrambled tofu
- Seasoned rice
- Jerk chicken
- Fry fish and callaloo
- Fish cakes
- Authentic Jamaican Curry Shrimp
- Oven baked jerk chicken
Desserts That Compliment Coq Au Vin
- Rum and raisin ice cream
- Ice cream cake
- Black cake
- Hot chocolate
Substitutions
- Coconut milk – You can substitute coconut milk with almond milk, cashew milk.
- Cinnamon and nutmeg – You can add these to your bammy if you want a more spicy flavored bammy.
Healthy
Jamaican Bammy (Cassava Cakes) is healthy due to the cassava and coconut milk, packed with minerals, and several other nutrients.
Too Easy To Make
Quick and easy breakfast, lunch or dinner recipe with tons of customization options. You can make this recipe on the fly before work or make it the night before bed.
Jamaican Bammy (Cassava Cakes)
Equipment
- Mortar
- Grater
Ingredients
- 2 pounds cassava (grated )
- ¾ – 1 teaspoon salt
- 1 cup coconut milk (organic)
- 1 tablespoon sugar (optional (only if you want the Bammy on the sweeter side))
- 2 – 3 tablespoon vegetable oil (or ghee)
Instructions
- Using a clean cheesecloth or kitchen cloth, squeeze out any excess liquid from the grated cassava then place cassava in a large bowl. Add salt, sugar (optional) and mix well.
- Heat up a fry pan or skillet on medium heat. Once the pot is hot divide the mixture into 8 circles, add oil to frying pan and fry each circles.
- Begin to flatten dough and form in a circular motion using the back of a spoon. Make sure all the parts of the mixture are oiled.
- Cook for about 3-4 minutes on each side until lightly brown. (You may have to do so in batches)
- Submerge cassava cakes (bammy) in coconut milk for about 15-20 minutes
- Remove and lightly pat dry using a clean cloth or paper napkin
- Refry or grill on both sides for another 4-5 minutes until golden brown or according to preference.
- Serve Warm.
