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Turks and Caicos Bammy
Turks and Caicos Bammy is a traditional Turks and Caicos Islander recipe for a classic flatbread made from grated cassava blended with coconut milk and brown sugar that's served as a starter or accompaniment. The full recipe is presented here and I hope you enjoy this classic Turks and Caicos Islander version of: Turks and Caicos Bammy.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+20 minutes soaking)
Makes:
4
Rating: 
Tags : Vegetarian RecipesBread RecipesTurks-caicos Recipes
Bammy is a cassava-based flatbread that is normally associated with Jamaica and that is it's culinary home, but, like many recipes, it migrated to Turks and Caicos from Jamaica.
Ingredients:
1kg Cassava tuber, finely grated to form a pulp
1/2 tsp Salt
1 1/2 tsp Brown Sugar
25ml6 Coconut Milk
1 tbsp Unsalted Butter, softened to room temperature
1 tbsp Virgin Coconut Oil
Method:
Scoop the cassava pulp into the centre of a doubled cheesecloth or a clean kitchen towel and use to wring as much of the excess water from the pulp as you can.
Mix the cassava pulp, salt, and sugar in a large bowl then shape into 4 equal round patties. Add a little of the coconut milk if the pulp is too dry and not holding together.
In a small bowl, whip together the butter and coconut oil to form a coconut buttercream.
Take a deep baking dish to create a coconut milk bath for submerging the cassava patties into after the first round of cooking.
Using a large frying pan over medium heat, add enough of the coconut buttercream so that the surface of the pan is completely coated.
Depending on the size of your pan, add one or more of the patties and cook for 3-5 minutes.
At this point flip over to the other side and cook for another 3-5 minutes.
Once both sides have been cooked for at least 3 minutes, remove the patties from the pan and place into the coconut milk bath for 15-20 minutes.
Return the or frying pan to medium heat adding enough extra coconut buttercream to cover its base.
Remove one patty with a spatula from the milk bath and allow the excess milk to drain off before returning it to the pan.
Cook the patty again for another 3-5 minutes or until golden brown on both sides.
Remove from the pan to a serving plate and repeat the process with the remaining patties, allowing them to cool until warm to the touch before serving.
Cut into quarters and eat as they are
