Ingredients
1 kg sweet cassava
1 teaspoon salt
Preparation Method
Preparation
1. Peel and grade the cassava.
2. Place in a muslin cloth and wring out and discard as much of the juice as possible.
3. Add the salt to the cassava 'bran'.
4. Place about a cup of the mixture into a greased shallow baking pan or frying pan. The bammy should be about 6 inches in diameter. Press down with the bottom of a glass.
5. Place the pan over a moderate heat. When the edges shrink slightly , flatten the mixture, and turn over.
6. Each bammy takes about 10 minutes to cook.
This blog covers all things Caribbean & West indian including food, recipes, culture within Manchester and around the world. Caribbean Food in Manchester is hard to find online, we are here to make your life easier, if we can help you with anything caribbean not just food, there are beautiful natural juices to saviour. Throughout this blog we will be posting recipes and tips to maximise your caribbean food experience in manchester and throughout the world.
Sunday, September 5, 2010
BAMMY RECIPE
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