Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Ackee And Saltfish With Bammy As Made By Karamo And Jason Brown

by Betsy Carter

Total Time

1 hr 30 min

1 hr 30 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 15 min

1 hr 15 min

Inspired by foodnetwork.com

Total Time

1 hr 30 min

1 hr 30 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 15 min

1 hr 15 min

Ingredients

for 6 servings

Bammy

  • 2 lb
    cassava, peeled and grate (90 g)
  • 1 teaspoon
    kosher salt
  • 1 can coconut milk
  • 2 tablespoons
    canola oil, divided

Ackee and Saltfish

  • ½ lb
    boneless saltfish, salted codfish (225 g)
  • 12 cups
    cold water, divided (3 L)
  • 8 cups
    water, divided (2 L)
  • 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
    Calories 614
    Fat 26g
    Carbs 68g
    Fiber 5g
    Sugar 6g
    Protein 29g

Estimated values based on one serving size.

Advertisement

Preparation

  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!
 

Advertisement

Advertisement

Advertisement

More like this