makes 1 dozen 2 lbs. cassava root 1 tablespoon salt, or to taste
Grate the cassava and squeeze dry; pound it smooth in a mortar with a pestle, or put in a blender or food processor. Pass the pulp through a sieve or coarse strainer to make cassava meal. Add salt.
Heat a 6" skillet-- or a large griddle with 6" metal rings on top-- over a high flame and use 1 cup of the cassava for each bammie, pressing it into the pan with a cloth so that it takes the form of the bottom of the pan (or metal ring). Cook for 5 minutes, watching it carefully so it does not burn. Turn with a spatula and cook the other side for another 3 minutes. Remove to a clean cloth. Serve hot.
Bammies are used as an accompaniment to a meal and as a snack or breakfast dish.
Smaller bammies, 3" by 1/2" thick, can be formed and cooked for about 3 minutes one side and 2 minutes on the other. This recipe will make about 1 1/2 dozen.
Bammies can be cooled, wrapped, and frozen in aluminum foil. To reheat: defrost and soak in water or milk for about half and hour until soft but not crumbling. Heat quickly on a griddle and serve.
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