Bammy is a type of Jamaican flatbread made from cassava. Traditionally, these flatbreads are steam-fried, but you can also steam them.
Ingredients
Served for 4 to 6 servings
Bammy
- 450 g cassava or 3 cups (750 ml) cassava flour
- 1 to 2 tsp (5 to 10 ml) salt
- 1.5 cups (375 ml) water (optional)
For Steaming
- 1/4 cup (60 ml) fish stock or vegetable stock
- 1/4 cup (60 ml) unsweetened coconut milk
For Steam-Frying
- 1 to 2 tbsp (15 to 30 ml) vegetable oil
- 400 ml canned coconut milk
Step
Method 1 of 2: Part One: Forming a Bammy
Using Fresh Cassava
Step 1. Peel the cassava skin
Cut the cassava into smaller pieces. Use a sharp knife to remove the skin.
- Cassava peels are very thick and coated with a waxy coating, so you can't use a vegetable peeler to peel them.
- When using fresh cassava, make sure that you use the sweet type of cassava that is commonly sold in the market, not the bitter type. Cassava contains toxic substances. In sweet cassava, the substance is concentrated in the skin. In bitter cassava, the substance spreads evenly on the flesh.
- After handling the cassava peel, be sure to wash your hands with soap and water. Rinse the peeled cassava under running water.
Step 2. Grate the cassava until smooth
Rub the end of each part of the cassava on a grater until the cassava becomes a fine grater.
Step 3. Squeeze out excess moisture
Place the grated cassava in a clean cloth. Cover the cloth, then squeeze the cassava juice as much as possible by using your hands.
- Getting rid of most of the cassava juice will reduce the amount of toxins it contains. The amount of juice left on the cassava after being squeezed will not pose a toxic threat.
- Drain the juice in the sink. Then, rinse the sink completely.
Step 4. Sprinkle with salt
Open the cloth and sprinkle the cassava with salt. Roll out the grater slowly to help spread the salt evenly.
Step 5. Divide the mixture
Separate mixture into 1 cup (250 ml) per portion. Use your hands to shape each piece into a solid ball.
Usually, cassava in this amount will produce four to six parts
Step 6. Flatten each cassava ball
Place each ball on the counter and press gently until it forms a thick circle.
- The diameter of each sphere should be about 10 cm with a thickness of 1.25 cm.
- If the cassava looks sticky, you may need to sprinkle some flour on the counter before flattening the cassava balls.
Using Cassava Flour
Step 1. Mix flour and salt
Put the cassava flour in a large bowl and sprinkle salt on top. Use a wooden spoon to stir the two ingredients together until they are evenly combined.
Cassava flour has been professionally processed, so it will not contain the same toxins as raw cassava. This option may be safer, especially if you've never used fresh cassava before
Step 2. Add enough water to make a dough
Slowly add enough water to make a dry and stiff dough.
- You'll need at least 1.25 cups (310 ml) of water, but you may need an additional 1 cup (250 ml) of water afterwards.
- Add water to 1/4 cup (60 ml) portions until dough comes together.
- Mix well.
Step 3. Set aside for 30 minutes
Cover the bowl containing the cassava mixture and set aside. Let stand at room temperature for at least 30 minutes.
If the bowl has a lid, you can cover it with a clean damp cloth or loose plastic wrap
Step 4. Divide the dough
Divide dough into 1 cup (250 ml) per portion. Use your hands to shape each piece into a ball.
- You may need to sprinkle cassava flour on your hands to prevent the dough from sticking.
- This amount of cassava produces four to six parts.
Step 5. Roll each part to form a circle
Sprinkle the counter with a little cassava flour. Place each piece of dough on the counter and roll it into a ball with a thickness of 1.25 cm.
- You may also need to sprinkle cassava flour on a rolling pin.
- Each circle should have a diameter of about 10 cm.
Method 2 of 2: Part Two: Steaming Bammy
Steaming
Step 1. Heat the stock and coconut milk in a frying pan
Combine stock and coconut milk in a large skillet. Heat both ingredients over high heat until boiling, then reduce to low heat.
- Be sure to reduce the heat before continuing the cooking process.
- Liquids should only have a height of up to 1 cm, or lower. If it's too high, you can boil the bammy. You only need to use enough liquid to produce steam.
Step 2. Add bammy and steam
Place the bammy dough in a pan of boiling liquid. Cover the pan, then cook for 3 to 4 minutes on each side.
- You have to cover the pan to lock the steam inside.
- You are only allowed to open the lid when turning the bammy. Opening the lid too often will prevent steam from forming, which will result in undercooked bammy.
- When you're done, the bammy will look like pale bread compared to dough. Remove from pan.
Step 3. Preheat the grill, if desired
If you want the bammy to slightly brown, you will need to heat the grill while the bammy is steaming.
- If the grill has separate "low" and "high" settings, preheat it using the "low" setting.
- Steaming alone is not enough to brown these flatbreads. You need to use a grill to brown it.
- This process is not mandatory, but you are encouraged to do so.
Step 4. Bake both sides of the bammy, if desired
Transfer the bammy from the skillet to the grill rack. Place the grill rack in the preheated grill for a few minutes, or until both sides are lightly browned.
- You will need to turn the bammy over halfway through the roasting process.
- Each side takes 2 minutes to bake.
Step 5. Serve warm
Remove the bammy from the pan or grill rack, and enjoy it while it's still fresh and hot.
Steam-Frying
Step 1. Heat the oil in a frying pan
Pour the oil in a large skillet and heat over medium-high heat for a minute or two.
The oil should be shiny and watery. Gently shake the pan to ensure that the entire bottom of the pan is coated with oil
Step 2. Fry each bammy over medium heat
Reduce to medium heat, then add each bammy to the skillet. Fry the dough in the oil, and turn it over halfway through the frying process.
- Both sides should be slightly browned.
- The edges of the bammy dough should also start to shrink inward.
Step 3. Soak bammy in coconut milk
Remove each bammy from the hot oil and transfer to a shallow pan. Pour the coconut milk over the bammy dough, and let it soak for 5 to 10 minutes.
- Each bammy must absorb the coconut milk from top to bottom.
- Coconut milk adds flavor to the bammy. Coconut milk also adds a bit of moisture, and it's this moisture that will create the steam needed to cook the bammy.
Step 4. Put the bammy back in the pan and steam over medium heat
Place the bammy back in the pan and cover. Cook for 3 to 5 minutes.
- Cover the pan to seal the steam inside.
- The bammy color will be slightly darker after this stage. Bammy is still brown. Watch the bammy as it cooks so it doesn't burn or turn dark brown.
Step 5. Serve warm
Remove the bammy from the pan and enjoy while it is still fresh and hot.
