JAMAICAN BAMMY RECIPE FROM SCRATCH- Step by Step Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be used for moisture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine can be a cost-effective swap.

Peel the cassava using a knife or peeler.

Wash the cassava and soak it in water for 10 minutes.

Drain the water from the cassava.

Grate the cassava using the smallest part of a grater or blend it with water in a blender or food processor.

Squeeze out the liquid from the grated cassava using cheesecloth or a cotton pillowcase.

Break up the clumped cassava with your fingers to achieve a flour-like consistency.

Add 1/2 teaspoon of salt to the cassava and rub it in.

Use a mini springform pan or cookie cutter to shape the cassava mixture into bammies.

Place the pan over low heat and add about 5 spoonfuls of the cassava mixture, pressing it down after 5 minutes to cook evenly.

After cooking for about 5 minutes, remove the springform pan to check if the bummy has formed.

Flip the bummy and cook for another 5 minutes on the other side until soft.

Cut the bummy into four pieces for soaking.

Soak the bummy pieces in 1 cup of coconut milk with 1/4 teaspoon of cinnamon and a pinch of salt for 10 minutes.

Heat oil in a pot over medium heat for frying.

Pat dry the soaked bummy pieces and fry them in the oil until golden brown on each side, about 3 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens