By Katrice 

I came home from Jamaica determined to master a recipe for Bammy that tastes as good as what I had there. Bammy is a traditional Jamaican cassava flatbread descended from the simple flatbread. The texture reminds me a little of hot water cornbread, but the flavor is much lighter with a tinge of sweetness. It's delicious. 

Here's the recipe:

Ingredients

 1 pound of sweet cassava
 A pinch of salt
 1 tin of coconut milk

Preparation

Peel the cassava
Grate it
Place the grated cassava in a clean tea towel and wring out as much of the juice as you can
Add salt
Divide the mixture up in to one-cup sized portions.
Flatten each portion out in to a thick disc shape

Cooking

Add to a greased frying pan
Fry each side of the bammies over a medium heat for 9 minutes on each side.
Take out of the frying pan and soak in coconut milk for 5 minutes.

Place the bammies back in the pan and fry until they are a light brown color.