Ingredients
2lbscassava,peeled and grated
1tspkosher salt
1cancoconut milk
2tbspcanola oil,divided
½lbsaltfish,boneless, salted codfish
12cupscold water,divided
8cupswater,divided
2tbspcanola oil
1largeyellow onion,sliced
1mediumred bell pepper,seeded and sliced
1mediumgreen bell pepper,seeded and sliced
1mediumtomato,diced
4clovesgarlic,minced
½scotch bonnet pepper,seeded and finely chopped
1tbspfresh thyme leaf
1tspblack pepper
1tspkosher salt,plus more to taste
1canackee,drained and rinsed
2scallions,finely chopped
Preparation
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.
Transfer to a medium bowl and break up the cassava. Sprinkle in the salt and stir to distribute.
Heat an 8-inch 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 to 8 minutes on each side, until light golden brown..
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.
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.
Rinse the salted cod in a bowl with 4 cups of cold water. Drain and repeat twice more.
Add the rinsed cod to a small saucepan with 4 cups of water. Bring to a boil and cook for 15 minutes. Drain and repeat once more.
Transfer the fish to a medium bowl. Use 2 forks or your hands to flake the fish into chunks. Set aside.
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 to 10 minutes, until slightly softened.
Add the ackee, flaked saltfish, and scallions and carefully fold in to the vegetables.
Sauté for 4 to 5 minutes more, until warmed through. Season to taste with more salt if needed.
Slice the warm bammies into quarters, then serve with the ackee and saltfish.
Enjoy!
