Jamaican Bammy

Ingredients

• 2 lb cassava root, peeled
• 1 tsp salt
• 1 cup coconut milk
• Vegetable oil, for frying
• 1 lb fish fillets, for serving
• Flour, salt and black pepper, for coating the fish

Before you cook

• Peel the cassava and grate it finely on a box grater.
• Wrap the grated cassava in a clean cloth and squeeze firmly to remove as much liquid as possible.
• Season the fish fillets with salt and pepper and coat lightly in flour.

Steps

1. Mix the squeezed cassava with the salt in a bowl.
2. Heat a lightly oiled skillet over medium heat.
3. Press a handful of the cassava mixture into the skillet to form a disc about 1/2 inch thick.
4. Cook the disc for 8 minutes on the first side until set and lightly golden.
5. Flip the disc and cook the other side for 8 minutes.
6. Remove the disc and repeat with the remaining cassava mixture to make 4 discs.
7. Pour the coconut milk into a shallow dish.
8. Soak each cooked disc in the coconut milk for 5 minutes per side.
9. Heat a little more oil in the skillet over medium heat.
10. Fry the soaked discs again for 3 minutes per side until golden and slightly crisp.
11. Set the bammy aside on paper towels.
12. Heat oil for frying the fish in a separate pan over medium-high heat.
13. Fry the floured fish fillets for 4 minutes per side until golden and cooked through.
14. Serve the bammy hot alongside the fried fish.