Bammy and ackee
Ackee and saltfish is the National dish of Jamaica. This vegan version omits the saltfish and is served with coconut-marinated, fried bammies - a type of cassava flat bread.
Servings 2
Ingredients
Bammy
- 700 g cassava, fresh uncooked cassava is poisonous
- 100 mL coconut milk
- oil
Ackee
- 1 can ackee
- ½ red onion, sliced
- ½-1 scotch bonnet or habanero, cut in half or other hot pepper
- ½ bell pepper, sliced 100 g
- 1-2 small tomato, sliced 100 g
- 2 scallions, sliced
- 1 tsp dried thyme, or a few sprigs fresh
- 2 cloves garlic, sliced
- 2-3 corns allspice, ground optional
- oil
- salt to taste
- pepper to taste
Instructions
Bammies
- Set oven to 175C (350F).
- Peel the cassava using a knife. It is tough and you will remove a bit if the white part.
- Grate cassava finely or use a food processor.
- Collect the grated cassava in a cheese cloth or a nutmilk bag. Wring out all the liquid. (You can keep this and use the starchy water for something else.)
- Transfer the almost dry, grated cassava to a bowl and season with salt.
- Form the cassava into patties or cakes, about 1 cm thick and 5-8 cm in diameter.
- Bake the bammies in the oven at 175C (350F) for 30-35 minutes, flipping them halfway through.
- Once the bammies are baked, it is time to soak them in coconut milk. Place the bammies in a bowl (stacking them is ok) and cover with coconut milk. Let sit for a few minutes.
- Finally, fry the bammies in a hot pan with oil.
Ackee
- While the bammies are in the oven, prepare the ackee.
- Heat oil in a pan on medium. Fry onion and garlic lightly ntil translucent.
- Add all the vegetables (including chili) except for the green part of the scallions and the ackee.
- Fry until vegetables are starting to go soft, about 5-10 min.
- Stir in pepper, thyme and allspice (if using). Wait with salt as the ackee are stored in salt water.
- Stir in ackee and green part of scallions and heat through. Stir carefully to preserve the ackee intact, as much as possible. Taste and adjust seasoning.