Bammy is a traditional Jamaican flatbread made from cassava (yuca) root. It is a gluten-free bread that has been a part of Jamaican cuisine for centuries and is often served as an accompaniment to fish dishes, including popular ones like Escovitch Fish. The preparation of bammy involves a few steps:
How to Make Bammy:
Ingredients:
- Grated cassava (yuca)
- Water
- Salt (optional)
Instructions:
- Prepare the Cassava:
- Peel and grate the cassava. You can use a box grater or a food processor with a grating attachment.
- Drain the Cassava:
- Place the grated cassava in a clean cloth and squeeze out the liquid. This liquid contains cyanogenic glycosides, which can be toxic, so it’s important to remove it.
- Form into Patties:
- Form the squeezed cassava into small, flat patties, usually about 4-6 inches in diameter and 1/4 to 1/2 inch thick.
- Cooking:
- Traditionally, bammy is cooked by lightly toasting it on a griddle or in a dry skillet until it’s cooked through and slightly crispy on the outside. This can take about 10-15 minutes, flipping the bammy to cook both sides evenly.
- Bake or Fry:
- Alternatively, you can bake or fry the bammy. To bake, place the patties on a baking sheet and bake in a preheated oven at around 350°F (175°C) until they are cooked through. To fry, you can use a bit of oil in a skillet until both sides are golden brown.
- Serve:
- Bammy is often served with fish dishes, especially with Escovitch Fish. It can also be enjoyed with other types of seafood or meats.
Bammy has a slightly chewy texture and a neutral flavor, making it a versatile accompaniment to various dishes. It adds a unique and traditional touch to Jamaican meals.