Bammy -A great tasting vegan, and paleo Jamaican flat bread made with grated cassava, dipped in coconut milk and fried until golden brown. Immediately I saw this recipe on, That Girl Cooks Healthy – a lovely blog featuring healthy Caribbean recipes, I was intrigued and just knew I had to make it. Trying different recipes, especially those that involves coconut and cassava is what I am into these days. So I paid a visit to my closest Caribbean market and bought some commercial bammy -just to get a feel for it. After making this bammy at home there is just no comparison. Homemade tastes a 100x times better and I love it. Bammy is thick flat bread made out of freshly grated cassava and soaked in milk or coconut milk. It is sometimes used in the Caribbean households to replace bread. I cheated and used frozen grated cassava instead of grating the cassava ,from scratch then added a tiny bit of sugar, that is just me. I feel it adds rather than detract from the recipe. You may omit the sugar if you are not too keen. This flat bread is usually eaten for breakfast or as a side dish or serve with this Callaloo or escovitch-fish Enjoy!
Recipe type: Breakfast
- 2 pounds frozen grated cassava defrosted
- ¾- 1-teaspoon salt
- 1 -cup coconut milk, milk or water
- 1-tablespoon sugar (optional)
- 2-3 tablespoon ghee or vegetable oil
- Depending on your frozen cassava you may have to
- Using a cheesecloth or kitchen cloth, squeeze the heck out of the grated cassava.
- Place in large bowl, add salt and sugar. Mix well
- Heat up a fry pan or skillet on medium heat
- Divide mixture into 8 and form circles. Oil fry pan add cassava mixture in the fry pan, then begin to flatten dough and form in a circular motion using the back of a spoon. Make sure all the parts of the mixture are oiled.
- Cook for about 3-4 minutes on each side until lightly brown. You may have to do so in batches
- Submerge bammy in coconut milk for about 15-20 minutes
- Remove and lightly pat dry using a clean cloth or paper napkin Refry or grill on both sides for another 4-5 minutes until golden brown or according to preference.
- Serve Warm.
Spiced Jamaican Saltfish fritters – Crispy on the outside and soft on the inside a tastebud sensation!
I liked to think of these salt fish fritters as your ticket to a Caribbean culinary vacation, without the high price of a plane ticket or hotel room.
Can this Jamaican salt fish fritters really make you get a taste of the Caribbean? Absolutely.
Whether you are from the Caribbean Island or trying to enjoy something different ,these Jamaican saltfish fritters would definitely appeal to you. Fresh from the fryer and paired with pepper sauce and you are one happy camper. Dry Salted codfish is cod fish that been preserved by drying after salting. Without the salt, it is most often referred to as stockfish. (A very popular and expensive dried fish used in African cooking). In Italy it is known as baccala and the Portuguese call it bacalhau.
No matter what the name ,it is dried Atlantic cod. To make this fish edible ,it is important that you soak the fish in water for about 1-3 days to get rid of the salt –if not you would have wasted an expensive fish. This is not a spur of the moment fritters, unless you get your cod fish from a seller that sells it frozen and it has been desalted for you. Ok, I know you are wondering why go through all this trouble to use salted codfish, can’t you just use regular white flesh fish. Well, it is the same as comparing prosciutto to ham. Why use prosciutto when you can just use ham. It is all about the flavor- nothing compares. You may serve with this pepper sauce
Adapted from Caribbeanpot
Salt fish fritters
Recipe type: Appetiser
- ½ pound boneless salted cod fish or use any white fish
- 2 teaspoons baking powder
- 1 cup all purpose flour
- 1 teaspoon granulated garlic
- ½ teaspoon smoked paprika
- ½ teaspoon sugar
- ½ medium onion finely diced
- ½ teaspoon minced scotch bonnet pepper (replace with hot sauce)
- 3-tablespoon parsley minced
- 1 teaspoon fresh thyme minced
- 2 tablespoons minced bell pepper
- 1 large egg
- ⅓ -1/2 cup milk or water
- Freshly grated pepper to taste
- Vegetable oil for frying (about 3 cups)
- Soak salt fish in water overnight or several days (water changed several times). Drain and shred fish using a food processor to achieve a really fine shred. If not finely shred by hands
- Combine the dry ingredients, flour baking powder, smoked paprika, granulated garlic and sugar. Stir for about a minute then add onions, salted shredded fish, thyme, and red bell pepper, scotch bonnet parsley and egg
- Whisk until ingredients have been blended. Then add milk gradually starting from about ⅓ cup until desired thickness.
- Adjust seasonings.
- You may have to do a test taste first
- Heat oil to 350 degrees in a skillet or saucepan. You may also use the oil test by dropping a 1-inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at around 350 degrees.
- Carefully place spoonfuls of the batter into the hot oil and fry for 3-4- minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside.
- You may drain on paper napkin to remove any excess oil