Jamaican Bammy

Cut the tops and bottoms of the cassava root and discard. Cut cassava into 3 or 4 large pieces depending on the length of the root. Make a vertical incision with a sharp knife that pierces through the skin and inner white layer of the root. Gently place the blade of the knife under the white rimmed layer. Use the knife to lift and pull the layer and skin from each section. Place the peeled bammy in a large bowl with cold water. 

Grate or process the bammy into a pulp. 

Use a cheesecloth to hold the pulp as you squeeze the liquid from the pulp. Do this in batches. The pulp should be as dry as you can get it. Place the dried pulp on a sheet pan and allow it to air out for about 30 minutes. 

Lightly using cooking spray to grease a cast iron pan or heavy skillet as well as the ring mold you will use to shape the bammy. I used a 6-inch mold. Place the ring mold in the center of the pan over low heat. Place 1 cup of cassava pulp into the ring mold. Use the bottom of the measuring cup or a similar implement to press down the pulp until it feels solid/hard. Be sure to press the edges of the bammy so it is even all the way around. 

Steam the bammy for about 8-10 minutes before flipping and steaming the other side for the same amount of time. Do not rush the steaming process as it is super important that the cassava cooks all the way through. 

Repeat steps 4-5 until you get a yield of 8 bammies. 

Remove from the heat and wrap in a tea cloth so it stays warm.