The Caribbean · Volume 10, Pimento Smoke, the Maroon Fire and the Ital Table
Bammy
Jamaica
An illustration of the dish, not a photograph of it cooked.
- Time
- 55 minutes
- Researched
- No outside sources linked
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Bammy
Makes 5 . About 55 minutes
Ingredients
- 4 medium roots (about 1.8kg/4lb), peeled and grated cassava root
- 1/2 cup, for soaking coconut milk, for softening
Method
- Grate the cassava root on a burén-style griddle.
- Press the toxic juice out through a matapi basket.
- Bake the dry pulp into a flatbread, which historically kept for months.
- Soften afterward in coconut milk, or fry until crisp.
What a modern chef changes
Controlled moisture, a Big Green Egg char
Rung 06
Method
- Dehydrate a portion of the grated cassava before pressing, controlling its moisture content more precisely than a cloth press alone allows.
- Blend a small amount back in with a high-power blender for an even, fine crumb before pressing the final dough.
- Fry in clarified butter passed through a chinois for a cleaner finish and a higher smoke point.
- Finish briefly on a Big Green Egg run hot for a faint char the domestic pan cannot give.