Ackee And Saltfish With Bammy As Made By Karamo And Jason Brown
Karamo and Jason Brown share their take on the Caribbean ackee and saltfish with bammy! Bammy is a traditional Jamaican flatbread made from cassava flour. Bammy has a slightly sweet, nutty flavor and a dense, chewy texture and pairs perfectly with the salty, savory fish and the tender ackee.
Instructions
- 1
Make the bammy: 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 (20 cm) 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. Cook the bammy for about 6-8 minutes on each side, until light golden brown..
- 4
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.
- 5
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. Repeat with the remaining cassava. Set aside.
- 6
Make the ackee and saltfish: Rinse the salted cod in a bowl with 4 cups (960 ml) of cold water. Drain and repeat twice more.
- 7
Add the rinsed cod to a small saucepan with 4 cups (960 ml) of water. Bring to a boil and cook for 15 minutes. Drain and repeat once more.
- 8
Transfer the fish to a medium bowl. Use 2 forks or your hands to flake the fish into chunks. Set aside.
- 9
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. Sauté, stirring occasionally, for 8-10 minutes, until slightly softened.
- 10
Add the ackee, flaked saltfish, and scallions and carefully fold in to the vegetables. Sauté for 4-5 minutes more, until warmed through. Season to taste with more salt if needed.
- 11
Slice the warm bammies into quarters, then serve with the ackee and saltfish.
- 12
Enjoy!
Recipe from tasty.co
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Ingredients (19)
- •2 lb cassava, peeled and grate
- •1 teaspoon kosher salt
- •1 can coconut milk
- •2 tablespoons canola oil, divided
- •½ lb boneless saltfish, salted codfish
- •12 cups cold water, divided
- •8 cups water, divided
- •2 tablespoons canola oil
- •1 large yellow onion, sliced
- •1 medium red bell pepper, seeded and sliced
- •1 medium green bell pepper, seeded and sliced
- •1 medium tomato, diced
- •4 cloves garlic, minced
- •½ scotch bonnet pepper, seeded and finely chopped
- •1 tablespoon fresh thyme leaf
- •1 teaspoon black pepper
- •1 teaspoon kosher salt, plus more to taste
- •1 can ackee, drained and rinsed
- •2 scallions, finely chopped