Bammy

Ingredients

• •2 lb fresh cassava, peeled and finely grated
• •1/2 tsp kosher salt
• •3/4 cup coconut milk
• •2 tbsp neutral oil

Directions

1. 1Wrap the grated cassava in a clean towel and squeeze repeatedly until it feels dry and crumbly rather than wet.
2. 2Mix the dry cassava with salt and press it firmly into four 5-inch cakes about 1/2 inch thick.
3. 3Heat a lightly oiled skillet over medium and cook the cassava cakes for 5–6 minutes per side until set and lightly browned.
4. 4Place the warm cakes in a shallow dish, pour coconut milk over them, and soak for exactly 3 minutes.
5. 5Drain the coconut-soaked cassava cakes, return them to the skillet with remaining oil, and cook 2–3 minutes per side until golden.

💡 Do not extend the coconut-milk soak; bammy should absorb flavour without becoming saturated enough to crack or collapse when returned to the skillet.

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