Entree: Jamaica – Bammy and Fish (Traditional Jamaican cassava flatbreads served with seasoned fried fish)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- For the bammy:
- 2 cups (240 g) grated cassava (yuca), well drained and squeezed dry
- 1/2 tsp (2.5 g) salt
- 1/2 cup (120 ml) coconut milk, for soaking and cooking
- 2 tbsp (30 ml) vegetable oil for frying
- For the fish:
- 4 firm white fish fillets (snapper, grouper or similar), approx. 6 oz (170 g) each
- 1 lime, juiced
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) ground allspice (pimento) or 1/2 tsp (1 g) ground allspice if using ground
- 1/2 tsp (2.5 g) dried thyme or 1 tsp (5 ml) fresh thyme leaves
- 2 cloves garlic, minced
- 1/4 cup (60 ml) all-purpose flour for dredging
- 1/2 cup (120 ml) vegetable oil for frying fish
- Optional escovitch (pickled) vegetables:
- 1 cup (120 g) thinly sliced carrots
- 1/2 cup (50 g) thinly sliced onion
- 1 small Scotch bonnet or habanero, thinly sliced (optional — handle with care)
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) water
- 1/2 tsp (2.5 g) sugar
- Salt to taste

Instructions

1. Prepare bammy dough: after thoroughly draining and squeezing the grated cassava to remove liquid, place cassava in a bowl, sprinkle with 1/2 tsp (2.5 g) salt and mix. Divide into 8 equal portions and press each portion into a 4–5 inch (10–12 cm) flat cake about 1/4 inch (6 mm) thick using a flat-bottomed plate or bammy press.
2. Pre-cook the bammy: heat a dry skillet or griddle over medium heat. Cook each cassava cake 2–3 minutes per side until dry and lightly browned. Remove and soak briefly (about 1–2 minutes) on each side in a shallow dish of coconut milk to rehydrate and add flavor, then press again lightly to remove excess.
3. Fry the bammy: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat. Fry the soaked bammy 2–3 minutes per side until crisp and golden. Keep warm in a low oven while you prepare the fish.
4. Season the fish: pat fillets dry, rub with lime juice, then season with 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper, ground allspice, thyme and minced garlic. Dredge lightly in flour, shaking off excess.
5. Fry the fish: heat 1/2 cup (120 ml) vegetable oil in a heavy skillet until shimmering. Fry fillets 3–4 minutes per side depending on thickness until crust is golden and fish flakes easily (internal temperature 145°F / 63°C). Drain on paper towels.
6. Make quick escovitch (optional): combine sliced carrots, onion and Scotch bonnet in a bowl. Bring vinegar, water, sugar and a pinch of salt to a simmer, pour over vegetables and let sit at room temperature 10–15 minutes to pickle lightly.
7. To serve: place 1–2 bammy per person on plates, top with a fried fish fillet, spoon escovitch vegetables over or alongside, and serve with lime wedges and extra coconut milk if desired.