Ackee And Saltfish With Bammy As Made By Karamo And Jason Brown
Karamo and Jason Brown share their take on the Caribbean ackee and saltfish with bammy! Bammy is a traditional Jamaican flatbread made from cassava flour. Bammy has a slightly sweet, nutty flavor and a dense, chewy texture and pairs perfectly with the salty, savory fish and the tender ackee.
Tasty Team
77% would make again
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 577
- Fat 27g
- Carbs 73g
- Fiber 23g
- Sugar 10g
- Protein 13g
Estimated values based on one serving size.
Preparation
- 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.
- Transfer to a medium bowl and break up the cassava. Sprinkle in the salt and stir to distribute.
- 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..
- 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.
- 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.
- 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.
- 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 8-10 minutes, until slightly softened.
- 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.
- Slice the warm bammies into quarters, then serve with the ackee and saltfish.
- Enjoy!
- Don't let a good recipe slip away. Download the Tasty app and save your favorites for easy access.
Inspired by foodnetwork.com