Bammy

Method

Peel the cassava root thoroughly, removing the brown outer skin and the thin pink layer beneath it, then cut into chunks and rinse well under cold water. Grate the cassava finely using a box grater or food processor, then place in a clean tea towel and squeeze out as much liquid as possible over a sink. Transfer the dried cassava to a large bowl, add salt and mix through, then press the mixture firmly into a flat cake shape approximately 2.5cm thick. Heat the oil in a large frying pan over medium-high heat and carefully slide the cassava cake into the hot oil, frying for 8-10 minutes until golden and crispy on the underside. Using two spatulas, carefully flip the bammy and fry the other side for another 8-10 minutes until equally golden and the edges are crispy. Remove from the pan and drain briefly on kitchen paper, then serve warm, optionally cut into wedges.