Bammy (Cassava Cakes)
2
- Prep Time30 mins
- Total Time45 mins
- Makes8 to 12 cakes
Produced by Aimee Nishitoba; Photography by Christie Vuong; Recipes by Suzanne Barr; Food Styling by Eshun Mott; Prop Styling by Nicole Billark
Gluten-free and full of natural sweetness, these twice-cooked cakes are an island staple from Jamaica. Cassava is a starchy, nutritious shrub root that’s cooked as a staple carbohydrate in many cuisines of the global south. For perfect bammy, ensure the grated cassava is peeled well, washed thoroughly, drained of as much liquid as possible and cooked all the way through.
Ingredients
2 lb fresh cassava, ends trimmed
1 tsp kosher salt
coconut oil, as needed
1/2 400-mL can coconut milk
Instructions
Cut cassava crosswise into 4-in. sections. Working with 1 section at a time, make a slit using a paring knife through the brown bark. Run your knife underneath the bark and inner layer to release and remove it. Discard bark and rinse inner cassava pieces.
Grate cassava using a box grater (using the side with the smallest holes). Using a kitchen towel, squeeze out excess liquid. Place grated cassava in a bowl; add salt and mix well with your hands.
Lightly grease a 2 1⁄4 x 2 1⁄4-in. stainless steel pastry mould. Brush a large cast iron skillet with oil. Place mould on the skillet. Turn heat on to medium-low. When the skillet is heated, add just enough cassava pulp into the mould until it’s about 1⁄2 in. thick. Use the back of a spoon to press and flatten the top.
Cook until the bottom is set but not browned, 2 to 3 min. Remove the mould by lifting it gently and using a spoon to push down on the cake as you lift. Flip the cake over and cook until the other side is just set, 2 min more. Repeat with remaining cassava pulp, making 8 to 12 cakes total.
Add coconut milk to a wide bowl. Working in batches, soak the cakes for 3 to 5 min. Remove from milk, blotting any excess.
In the same skillet on medium-high, heat a thin layer of oil. Working in batches, cook cakes until golden brown, 3 min per side.
Serve with Tamarind Chutney for dipping.
Kitchen tip
We used a pastry mould for these bammies; you can also cook them as a disc in a small frying pan, then cut into wedges before the second fry.
This recipe is part of a Caribbean-inspired fall feast created for Chatelaine by chef Suzanne Barr. Find the full menu here.