Steaming Deliciousness: Cooking Bammy The Right Way

Jamaican bammy is a traditional flatbread made from cassava, also known as yuca or manioc. It is a staple food in Jamaica, where it is often served with fried fish or salt fish, or used to soak up the juices from escovitch. Here is a step-by-step guide on how to cook steamed bammy.

How to grate cassava

First, peel the cassava root and cut it in half. You can do this by placing the cassava on a chopping board and cutting off the ends. Then, stand the cassava upright and slice off the peel. Once peeled, cut the cassava in half to remove the woody stalk in the centre.

Next, grate the cassava using a box grater. You want to use the side of the grater with the smallest holes to achieve a fine consistency. Alternatively, you can use a food processor, but make sure to chop the cassava into very small pieces first. The consistency should be fine and lump-free, similar to a puree.

After grating, place the cassava in a cheesecloth or nut milk bag and squeeze out the excess liquid. This step is important as it removes the toxic raw cassava juice. Discard the juice and transfer the dried cassava pulp to a bowl.

Now, you can add salt to the cassava and work it into the pulp using your hands to evenly distribute it. At this stage, you may also want to add a small amount of water to re-hydrate the cassava, especially if it feels too dry.

Once your cassava is grated and seasoned, it is ready to be shaped and cooked. For steamed bammy, you will typically shape the cassava into a disc or pancake shape and then steam or fry it.

How to shape bammy

Shaping bammy is a crucial step in the process of making this Jamaican flatbread. Here is a detailed guide on how to shape bammy:

Firstly, peel the cassava root and cut it in half. Using a grater, grate the cassava finely. You can use your left hand to hold the grater and your right hand to grate, ensuring the cassava is grated into a fine consistency.

Next, squeeze the excess juice from the grated cassava by placing it in a clean cloth and wringing it out. You can also use a cheesecloth or nut milk bag for this step. It is important to remove as much liquid as possible, as this will affect the texture of your bammy.

Now, add salt to the cassava mixture and mix well. The salt will enhance the flavour of your bammy. Measure one cup of the cassava mixture and place it on a flat surface. Use your fingers to shape the mixture into a pancake shape, roughly 1/2 inch to 1 inch thick.

At this point, you can use a mould or ring to help shape your bammy. Place the mould on a skillet or flat iron and add some of the cassava mixture to it. Use the back of a spoon to press and flatten the top, ensuring it is compact and tight.

Once shaped, your bammy is ready to be cooked. You can choose to steam, fry, grill, air fry, or bake your bammy. No matter the cooking method, it is important to freeze your bammy if you don't plan on eating it right away, as cassava can turn sour when left out.

By following these steps, you will be able to shape your bammy and achieve the desired thickness and consistency.

How to fry bammy

Bammy is a traditional Jamaican flatbread made from cassava (also called yuca or manioc). It is vegan, gluten-free, and paleo-friendly.

Ingredients:

• 1-2 lb of fresh cassava
• 1/2-1 teaspoon of salt (any type)
• 1 cup of coconut milk or cow's milk
• Oil for frying (olive oil or coconut oil is recommended)

Utensils:

• Grater or food processor
• Cheesecloth or muslin cloth
• Bowl
• Frying pan or skillet
• Pastry brush (optional)

Method:

• Peel and grate the cassava. You can use a box grater or a food processor to do this. If using a box grater, grate the cassava pieces using the side with the smallest holes.
• Place the grated cassava into a cheesecloth or muslin cloth and squeeze out the excess liquid. Discard the liquid.
• Put the cassava in a bowl and add the salt. Mix well.
• Lightly grease a frying pan or skillet and heat over medium heat.
• Add one cup of dry cassava to the pan and press to form a disc shape. The ideal thickness is around 1/2-1 inch.
• Cook the cassava disc on each side for about 10 minutes.
• Soak the bammy in coconut milk or cow's milk for about 10 minutes. Blot off any excess milk.
• Fry the bammy in oil over medium-high heat until golden brown on each side, about 3 minutes per side.
• Serve warm. Bammy goes well with fried or steamed fish, or any other dish of your choice.

Tips:

• If you are not using fresh cassava, you can use frozen grated cassava. Just make sure to defrost and squeeze out the excess liquid before adding the salt.
• If you are using a whole cassava root, cut off the ends and slice vertically down the tuber, just beneath the skin. Peel and remove the skin, then cut the tuber in half to remove the woody core in the centre.
• If you are not eating the bammy right away, it is important to freeze it as cassava can turn rancid when left unused.
• When choosing cassava, select tubers that are free from blemishes and soft spots. The flesh should be bright white and free from any black specks or lines.
• You can use a mould or adjustable cake ring to shape your bammy.
• If you want to bake your bammy instead of frying, preheat the oven to 350°F, line a baking sheet with parchment paper, and bake for 30-35 minutes, turning halfway through.

How to steam bammy

Bammy is a Jamaican flatbread made from cassava, also known as yuca or manioc. It is a traditional food of the Arawak Indians, the first inhabitants of Jamaica, and has been a staple food in Jamaica for centuries.

To make steamed bammy, you will need cassava root, sea salt, coconut milk or cow's milk, and coconut oil or another frying oil.

First, peel the cassava root and cut it in half. Grate the cassava finely, then squeeze out the excess juice by putting the grated cassava between a clean cloth. Add salt to taste.

Next, measure one cup of the cassava mixture and place it on a flat surface. Use your fingers to shape the mixture into a pancake shape, about 1/2 inch thick. Compress the mixture with your palm to form a tight patty.

To steam the bammy, put a frying pot on the stove and add a little bit of water to create steam. Place the bammy on a stand inside the pot, ensuring the water level is not too high. Cover the pot with a lid and seal it properly. Allow the bammy to steam for 6 minutes on each side, then remove it from the pot and serve.

If you want to fry the bammy instead of steaming it, heat a frying pot on high heat and add oil. Place the bammy in the hot oil and fry for 6 minutes on each side.

You can also bake the bammy in the oven. Lightly grease a baking sheet and shape the cassava mixture into a disk on the sheet. Bake at 350°F for 30-35 minutes, or until golden brown, turning it over halfway through.

If you are not planning to eat the bammy right away, it is important to freeze it, as cassava can turn sour when left out. To store, place the bammy in a ziplock container lined with parchment paper and ensure it is defrosted before cooking.

How to store bammy

Bammy is a traditional Jamaican flatbread made from cassava. It is a delicious and gluten-free alternative to wheat bread and can be served with a variety of dishes. If you don't plan on eating your bammy right away, it is important to store it properly to maintain its freshness and quality. Here are some detailed instructions on how to store your homemade bammy:

• Freeze It: If you don't intend to eat your bammy immediately, it is crucial to freeze it. Cassava, the main ingredient in bammy, can turn rancid or sour if not used promptly. Freezing helps preserve the bammy and extend its shelf life.
• Use Parchment Paper and a Ziplock Bag: When storing your bammy in the freezer, line a ziplock bag or container with parchment paper. This creates a protective barrier and makes it easier to store and retrieve the bammy without it sticking together.
• Defrost Before Cooking: Once you're ready to enjoy your bammy, make sure to defrost it properly before cooking. This step is crucial, as cooking frozen bammy can affect its texture and taste.
• Maintain Portion Sizes: When freezing bammy, consider portion sizes. Cut the bammy into halves or wedges before freezing, so you can easily take out the desired amount for cooking.
• Use a Mold: For the best results, use a mold or an adjustable cake ring to shape your bammy before freezing. This ensures uniform sizes and easier storage.
• Thickness Matters: Avoid making your bammy too flat. An ideal thickness of about 1 inch (or 0.5 to 1.5 inches, depending on the recipe) will provide a better texture and cooking experience.
• Label and Date: Before placing your bammy in the freezer, label the storage bag or container with the date it was prepared. This helps you keep track of how long it has been stored and ensures you consume it within a reasonable timeframe.
• Consume Within a Few Months: Frozen bammy can last for several months if stored properly. However, for the best quality and taste, aim to consume it within 2 to 3 months.
• Store-Bought Bammy: If you purchase bammy from a store, follow the storage instructions on the package. Store-bought bammy may have different ingredients or preservatives that affect its shelf life.
• Refrigerator Storage: While freezing is the recommended method, you can also store bammy in the refrigerator for a shorter period. Place it in an airtight container and consume within a few days.
• Room Temperature Storage: It is not advisable to store bammy at room temperature for extended periods, as it can spoil quickly. However, if you plan to consume it within a day or two, you can keep it in a cool, dry place in an airtight container.

By following these storage instructions, you can ensure that your homemade bammy stays fresh and tasty. Now you can enjoy this delicious Jamaican treat whenever you crave it!

Frequently asked questions