Breakfast
Ackee bammy (ackee and bammy)
Jamaica's national breakfast dish: ackee arils sautéed with onion, tomato and pepper, served with a fried cassava flatbread called bammy. The arils have a texture close to scrambled egg and a mild flavour.
Ingredients
Ingredients
Bammy
Spices & seasoning
Optional extras
On the side
Instructions
- Rinse the ackee arils gently and drain them, removing any pinkish or hard parts that remain.
- For the bammy, grate the fresh cassava, press it in a tea towel to extract the water, then mix with the coconut and a pinch of salt.
- Shape into small patties about 1 cm thick and 8 cm across, then fry in oil heated to 170 °C for 4 to 5 minutes per side, until golden.
- Drain the bammies on kitchen paper and keep them warm.
- Sauté the sliced onion in oil over medium heat for 4 minutes, until translucent.
- Add the garlic, chopped pepper and diced tomato, then cook for 3 minutes.
- Gently fold in the ackee arils with the thyme, salt and pepper, and cook for 5 minutes over low heat without mashing them too much.
- Serve the ackee immediately with the hot bammies and fried plantains.
Variations and tips
Making do with what's available. If you can't find ackee, replace it with crumbled tofu, which gives a similar texture once sautéed.
Salted version. Add 50 g of desalted, flaked salt cod with the onion for a richer version, typical of Sunday breakfasts.
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Jamaica
Jamaica
Jamaica
Jamaica
Jamaica
Jamaica
Jamaica
Jamaica
Original Ecomely recipe.