The first time I was introduced to Bammies, I got the name wrong and was wondering why on earth you’d name a bread after your bum. But then I realised in the West Indies it wouldn’t be called a bum if that’s what they were referring to. I’m still none the wiser as to why they’re called Bammies, but I do know this little cake is something you should try!
Made of cassava, these breads/cakes/fritters or whatever you’d like to call them are often served with fish, but you can have them with many types of meals or just as a snack. In Jamaica I hear they are common for breakfast.
- 1kg cassava
- 1 tbsp salt (or to taste)
- coconut milk
- Grate the cassava and squeeze it dry (easiest if you put it in a cloth and wring all the fluid out)
- If you want to make them r-e-a-l-l-y fine, pound the grated cassava in a mortar or run it through a blender/food processor.
- Add salt
- Prepare each bammy by pressing one cup of the cassava mixture into a small, greased frying pan.
- Cook over moderate heat, turning when edges shrink from the sides of the pan (about 10 minutes per side).
- Soak bammies in coconut milk for 5-10 minutes.
- Fry until light brown.