Jamaican Cassava Bammy, Coconut Milk Soaked and Pan-Fried

What you need

• 900 g (2 lb) fresh cassava, peeled, woody core removed
• 1 tsp fine sea salt
• 250 ml (1 cup) coconut milk, full fat
• 4 tbsp vegetable oil, for the pan

Method

Restated from the original video

1. 1

   Cut the cassava into chunks and grate it on the fine side of a box grater until it forms a damp, fluffy pulp.

2. 2

   Tip the pulp into a clean cloth, gather the corners and twist hard to wring out all the milky liquid. Discard the liquid.

3. 3

   Break up the squeezed pulp with your fingers until it looks like damp sand. Mix in the salt.

4. 4

   Divide into 4 portions. Press each into a firm round about 10 cm (4 in) wide and 1 cm (1/2 in) thick, using a ring mold or a bowl as a guide.

5. 5

   Heat a non-stick or cast-iron pan over medium-low heat and brush lightly with oil.

6. 6

   Cook 2 rounds at a time without moving them until the underside is set and pale, 4-5 min. Flip with a wide spatula and cook the second side for 4-5 min. Repeat with the other rounds.

7. 7

   Pour the coconut milk into a shallow dish. Lay the rounds in it and soak for 10 min, turning once.

8. 8

   Lift out the rounds and let the excess milk drip off.

9. 9

   Heat the remaining oil in the pan over medium heat.

10. 10

    Fry the soaked bammy until golden brown and crisp at the edges, 3-4 min per side.

11. 11

    Serve warm as a side for stews, curries and fried dishes.

Imported from thatgirlcookshealthy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.