Ackee And Saltfish With Bammy Recipe

Bammy:

1. Add the cassava to a food processor and pulse until finely shredded. Transfer to a clean towel and squeeze to extract excess liquid until the cassava is fully dry.

2. Transfer to a medium bowl and break up the cassava. Sprinkle in the salt and stir to distribute.

3. Heat an 8-inch skillet over medium-low heat. Carefully pour half of the cassava into the pan. Use a silicone spatula to pat the cassava into a disc.

4. Cook the bammy for about 6 to 8 minutes on each side, until light golden brown..

5. Transfer the bammy to a shallow dish filled with the coconut milk and let soak for 1 minute. Do not let soak too long, or the bammy will fall apart.

6. Add 1 tablespoon of canola oil to the skillet and carefully transfer the bammy back to the pan. Fry for another 5 minutes on each side, until light golden brown.

7. Repeat with the remaining cassava. Set aside.

Ackee and Saltfish:

1. Rinse the salted cod in a bowl with 4 cups of cold water. Drain and repeat twice more.

2. Add the rinsed cod to a small saucepan with 4 cups of water. Bring to a boil and cook for 15 minutes. Drain and repeat once more.

3. Transfer the fish to a medium bowl. Use 2 forks or your hands to flake the fish into chunks. Set aside.

4. Heat the canola oil in a large skillet over medium heat. Once shimmering, add the onion, red and green bell pepper, tomato, garlic, scotch bonnet, thyme, pepper, and salt.

5. Sauté, stirring occasionally, for 8 to 10 minutes, until slightly softened.

6. Add the ackee, flaked saltfish, and scallions and carefully fold in to the vegetables.

7. Sauté for 4 to 5 minutes more, until warmed through. Season to taste with more salt if needed.

8. Slice the warm bammies into quarters, then serve with the ackee and saltfish.

9. Enjoy!