The other day I was shopping with a friend at a West Indian grocery store and I came across one of my childhood favorites — BAMMY! Bammy (Bah-mEE) is a jamaican cassava flatbread, that is soaked in milk and then fried. My mom used to make this with saltfish, boiled dumplings, potato and green plantain. I just had to buy some and recreate an old school fav breakfast of mine! This is delicious and super hearty, and worth every succulent calorie. I had flashbacks of waking up on a Sunday morning smelling the delicious caribbean aromas of my childhood. YUM!
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Bammy & Saltfish
1 pack Bammy (2 flatbreads)
1/2 cup milk
Olive Oil
2 Potatoes, cut into large chunks
2 Green plantains, cut into chunks
2 Salt fish fillets (codfish)
1 small onion
1 small green pepper
2 garlic cloves
2 plum tomatoes, diced
pepper
Soak saltfish in cool water overnight, changing the water 2 or 3 times, this helps to remove most of the salt.
Pour milk in a bowl and let bammy soak for about 10 minutes. Meanwhile heat 4 tbsn olive oil in pan. Cut bammy into quarters and add to hot oil, cook for 5 – 8 minutes per side. Let them drain and cool on a paper towel
In a stock pot boil potatoes and plantains for about 15 minutes.
In the same frying pan used to cook the bammy, add 2 more tbsn olive oil. Sauté onion, pepper and garlic for about 2 – 3 minutes. Add tomatoes. Cut the salt fish into small bite sized pieces then add to the sauteed vegetables. Season with pepper. SERVE!
