Bammy Ingredients

 Cassava
 Salt
 Coconut Milk
 Oil 
Ingredients
 1 1/2 pound cassava, peeled and grated
 1/4 teaspoon salt
 1/2 cup coconut milk, for soaking
 oil, for frying

Ackee And Saltfish With Bammy

Total Time

1 hr 30 min
Prep Time

15 minutes
Cook Time

1 hr 15 min
for 6 servings

BAMMY

 2 lb cassava(90 g), peeled and grate

 1 teaspoon kosher salt
 1 can coconut milk
 2 tablespoons canola oil, divided
 ACKEE AND SALTFISH

 ½ lb boneless saltfish(225 g), salted codfish

 12 cups cold water(3 L), divided
 8 cups water(2 L), divided
 2 tablespoons canola oil
 1 large yellow onion, sliced
 1 medium red bell pepper, seeded and sliced
 1 medium green bell pepper, seeded and sliced
 1 medium tomato, diced
 4 cloves garlic, minced
 ½ scotch bonnet pepper, seeded and finely chopped
 1 tablespoon fresh thyme leaf
 1 teaspoon black pepper
 1 teaspoon kosher salt, plus more to taste
 1 can ackee, drained and rinsed
 2 scallions, finely chopped

Nutrition Info
Preparation
1. Make the bammy: Add the cassava to a food processor and pulse until finely
shredded. Transfer to a clean towel and squeeze to extract excess liquid until the
cassava is fully dry.
2. Transfer to a medium bowl and break up the cassava. Sprinkle in the salt and stir
to distribute.
3. Heat an 8-inch (20 cm) skillet over medium-low heat. Carefully pour half of the
cassava into the pan. Use a silicone spatula to pat the cassava into a disc. Cook
the bammy for about 6-8 minutes on each side, until light golden brown..
4. Transfer the bammy to a shallow dish filled with the coconut milk and let soak for
1 minute. Do not let soak too long, or the bammy will fall apart.
5. Add 1 tablespoon of canola oil to the skillet and carefully transfer the bammy
back to the pan. Fry for another 5 minutes on each side, until light golden brown.
Repeat with the remaining cassava. Set aside.
6. Make the ackee and saltfish: Rinse the salted cod in a bowl with 4 cups (960 ml)
of cold water. Drain and repeat twice more.
7. Add the rinsed cod to a small saucepan with 4 cups (960 ml) of water. Bring to a
boil and cook for 15 minutes. Drain and repeat once more.
8. Transfer the fish to a medium bowl. Use 2 forks or your hands to flake the fish
into chunks. Set aside.
9. Heat the canola oil in a large skillet over medium heat. Once shimmering, add
the onion, red and green bell pepper, tomato, garlic, scotch bonnet, thyme,
pepper, and salt. Sauté, stirring occasionally, for 8-10 minutes, until slightly
softened.
 10. Add the ackee, flaked saltfish, and scallions and carefully fold in to the
vegetables. Sauté for 4-5 minutes more, until warmed through. Season to taste
with more salt if needed.
11. Slice the warm bammies into quarters, then serve with the ackee and saltfish.
12. Enjoy!

For a more smoker taste grill your onions for the ackee