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77% would make again

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

Tasty Team

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

Ackee and Saltfish

  • ½ lb boneless saltfish (225 g), salted codfish
  • 12 cups cold water (3 L), divided
  • 8 cups water (2 L), 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

Nutrition Info

    Calories 658
    Fat 30g
    Carbs 69g
    Fiber 5g
    Sugar 6g
    Protein 29g

Estimated values based on one serving size.

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!

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