What You Need to Know
The process involves amylopectin recrystallization reversal in sun-dried cassava, with coconut milk triglycerides forming emulsion matrices that later undergo Maillard reactions during frying. Lactones and medium-chain fatty acids from coconut milk penetrate the porous cassava matrix.
Transforms brittle dried cassava into a pliable, rich flatbread with distinct nutty-sweet notes while preserving the traditional preservation method.
Key Parameters
Temperature
25°C
20°C - 30°C
Time
3 hours
2 hours - 12 hours
Equipment
Shallow soaking vesselBanana leaves (traditional liner)Heavy skillet (for frying)
Steps
- 1.
Bammy and fried fish (Jamaican coastal villages): Creates starch base that absorbs fish drippings
- 2.
Breakfast bammy (Kingston street food): Allows quick morning prep from preserved bread
The Science
Primary Reaction
Starch retrogradation reversal