Jamaican FlatBread – Bammy (Vegan & Gluten Free)
So for the letter J we are travelling today to Jamaica. Yes the country name starts with J and not the bread, but really could not get any with J, so thought of making this. Though my first shortlisted bread for the letter J, was Jordanian Shrak, but it has to be cooked on direct flame, and I do not have that, so had to search for other options and thought of this Jamaican flatbread, Bammy.
Bammy is made with grated cassava, dipped in coconut milk and fried until golden brown. I have never used cassava and was very apprehensive to use it as was not aware of its taste. Though Tapioca pearls (Sabudana), which is made from dried cassava, is being extensively used in Indian Cooking. Cassava is grated and then its juice is removed from squeezing and then bread’s are made which can be baked or pan-fried. It is then dipped in coconut milk or plain water and again shallow fried. It is generally paired with some fish based dish. We eat it as as tea time snack. The texture of this was similar to Aloo Tikki (Potato Cakes), crunchy and yummy. Infact I read that Cassava is a good replacement for potatoes.
Cassava also called as yuca is a woody shrub native to South America. Cassava is a major staple food in the developing world, providing a basic diet for a large number of people and is one of the most drought-tolerant crops capable of growing on marginal soils. Cassava is classified as either sweet or bitter and is a significant source of carbs and also provide a small amount of fiber, vitamins and minerals. Cassava when dried to a powdery (or pearly) extract, is called tapioca. More about Cassava can be read on net, but just one important thing to note about Cassava is that it needs to be properly prepared before consumption as improper preparation of cassava can be very harmful. It must be cooked before it is eaten. (Source Internet)
The original recipe is taken from here.
Recipes in this series of A-Z International FlatBreads
Bammy -A great tasting vegan Jamaican flat bread made with grated cassava, dipped in coconut milk and fried until golden brown.
- 1 Medium Size Cassava
- 1/2 tsp Salt
- 1/2 Cup Coconut Milk
- 1-2 tbsp Oil for Shallow Frying (one can use Butter too)
Peel and Grate the Cassava
In a cheese cloth or clean kitchen cloth, squeeze the juice of the grated cassava.
In a large bowl mix it well along with salt.
Divide the mixture into equal size portions, I got 3 and press the mixture between your palms to form a pattice (flatten dough).
Heat a pan to medium, drizzle some oil, and shallow fry them on both the sides for 5-6 minutes or until golden.
One can keep them aside for later use, or can use it immediately.
Dip the bammy's in coconut milk and let it soak for 15-20 minutes.
Remove and slightly pat them dry unto a napkin, I just removed the excess milk and shallow fried it again on both the sides.
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Day 10 – International Flat Breads – Letter J
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