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"Bammy" Cassava Flatbread is used throughout the Caribbean as both a sweet or savory treat. This Jamaican version uses freshly grated cassava root and coconut milk to make it a rich, creamy sweet flatbread that goes great with Escovitch Fish.
- 1 kg Cassava Root
- 1/2 teaspoon Salt
- 1 1/2 tablespoon Brown Sugar
- 2 1/2 cups Coconut Milk
- 1 tablespoon Unsalted Butter softened to room temperature
- 1 tablespoon Virgin Coconut Oil
Place the cassava pulp into a cheesecloth or a clean kitchen towel and squeeze out all the water from the pulp.
Mix the pulp, salt, and sugar in a large bowl and form into 4 equal round patties. Add a little of the coconut milk if the pulp is too dry and not holding together.
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 skillet or frying pan on medium heat, add some coconut buttercream until the surface is completely coated.
Depending on the size of your skillet, add one or more of the patties and cook for 3-5 minutes.
After that side has been cooked, 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 heat and place the patties into the coconut milk bath for 15-20 minutes.
Prepare the skillet or frying pan on medium heat with some coconut buttercream again.
Remove one patty with your 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 Steps 10-12 with the remaining patties, allowing them to cool until warm to the touch.
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