Jamaican Bammy is one of our traditional food preparations that is still
highly adored by all. Correction, OK, perhaps not all, but I am yet to
find another Jamaican who does not savor this old-time favourite.
Bammy is made from cassava, a perennial woody shrub, grown as an
annual crop. The first known inhabitants of Jamaica, the Arawaks used
cassava as a staple part of their diet.
Part of the preparation is the shredding the cassava roots and
squeezing out the juice - which has much of the toxic compounds.
Bammy itself is a cake between 4/12 to 5 inches in diameter that is
made from the stock. I understand it is called Manioc in the Latin American countries.
Bammy is seasonal, simply because of the nature of the cassava plant, but I assure you, you can get Bammy anytime in Jamaica.
If you are every told of short supplies, ignore that, check out 'Border' in St. Elizabeth, they seem to have it abundant there.
Bammy is served with peppery Fried Fish. But much of that has been
changing, many still have Bammy with fried fish, but more people have
been using it in other dishes and even just for a snack, for example,
Forgive me, but I enjoy it most the way came to know it - Fried Fish and Bammy!
Here Is A Simple Recipe For Jamaican Bammy
1 pound Sweet cassava
A pinch of salt
1 tin of coconut milk
Peel the cassava
Wring out as much of the toxic juice as you can and discard the juice.
Divide the mixture up in to one-cup sized portions.
Flatten each portion in to a thick disc shape.
Add to a greased frying pan.
Fry each side of the Bammies over a medium heat for 8-10 minutes on each side.
Take out of the frying pan and soak in coconut milk for 5 minutes.
Place the Bammies back in the pan and fry until they are a light brown colour.
You can then slice your Bammies in whatever shape or size you desire
and serve, hopefully you will be serving it with Fried Fish :-)