MAKING BAMMY FROM SCRATCH | ROSHELLE'S TEST KITCHEN

coconut milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides acidity similar to lime.

Peel the cassava, ensuring to remove every part of the peel and the inner vein.

Wash the cassava thoroughly in a bowl of water.

Cut the cassava into pieces for easier grating.

Grate the cassava until it is finely shredded.

Place the grated cassava into a clean kitchen towel or cheesecloth to remove excess moisture and starch.

Add a little bit of salt to the cassava for flavor.

Incorporate the starch water back into the cassava mixture to enhance flavor and binding.

Work the starch water into the cassava until a slightly wet consistency is achieved.

Shape the cassava mixture into flat rounds or patties.

Heat a skillet over medium heat until hot but not smoking.

Add a little oil to the pan to prevent sticking, and place the bammy in the skillet.

Cook the bammy until it gets a little color, about 3-4 minutes on each side, but do not fry it too hard.

Let the bammy soak in coconut milk for 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary