Bammy is a traditional Jamaican bread with roots in Taino indigenous cooking, made by squeezing the liquid out of grated cassava and pan-frying it into a thin round. Getting all the excess liquid out of the grated cassava is what holds the bread together. It's usually served alongside grilled fish, though it's just as fine eaten on its own without any.
Wrap the grated cassava in a clean cloth and squeeze firmly by hand to remove all the liquid.
Mix the drained cassava with the salt and shape into thin, round loaves.
Heat the sunflower oil in a pan and cook the loaves until golden and crisp on both sides.
Serve hot, adding it alongside grilled fish if you like.
Squeeze the grated cassava firmly in a cloth; if too much liquid remains, the bread falls apart in the pan and loses its shape.
Soaking the bammy in coconut milk for a few minutes before cooking gives it a softer, moister texture.
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