Cassava Bammie

Name: Cassava Bammie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 lbs cassava root, grated; 1/2 tsp salt; 1 cup coconut milk; 2 tbsp coconut oil

A traditional Jamaican flatbread made from grated cassava root, soaked in rich coconut milk and pan fried until golden and crisp.

40 minMediumServes 4220 cal/serving

CaribbeanSideStovetopVeganVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeNightshade-FreeCorn-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

2 lbs cassava root, grated
1/2 tsp salt
1 cup coconut milk
2 tbsp coconut oil

Instructions

1

Place the 2 lbs grated cassava root in a clean cloth, squeeze out all moisture, then toss with 1/2 tsp salt.
2

Press the mixture into a dry skillet over low heat to form thick rounds, cooking 8 minutes per side until firm.
3

Remove the cakes from heat and soak them in 1 cup coconut milk for 10 minutes.
4

Heat 2 tbsp coconut oil in a skillet over medium heat and fry the soaked cakes for 3 minutes per side until golden.

Questions

How long does Cassava Bammie keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Cassava Bammie?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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