Jamaica · Jamaican
Bammy
Cassava flatbread soaked in coconut milk and fried, a classic partner for fried fish.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Serves
- 6
- Difficulty
- Intermediate
- Course
- Side
Ingredients
6 servings
- Coconut milk300 ml
- Salt1 tsp
Preparation
- 1
Press the grated cassava dry and season with salt.
- 2
Press into rounds in a heavy pan and cook until set on both sides.
- 3
Soak in coconut milk for 10 minutes.
- 4
Fry until golden.
Nutrition
Nutrition per serving · Calculated
- calories
- 268 kcal
- protein
- 2.4 g
- carbs
- 44 g
- fat
- 9 g
- fiber
- 2.6 g
- sugars
- 3 g
- sodium
- 320 mg
The ingredient behind this recipe
Cassava
Caribbean PantryThe oldest staple of the Caribbean, cultivated long before contact.
- Origin
- Indigenous to the Amazon and the Antilles
- Flavour
- Neutral, waxy, faintly sweet
- Calories / 100g
- 160 kcal
- Seasonality
- Year-round
The story behind this ingredient
Taíno communities processed bitter cassava into cassava bread thousands of years ago. That flatbread survives today in Dominica, Haiti and the Dominican Republic.
More recipes with this ingredient
Caribbean Culinary Ecosystem