Jamaican Bammy

Edibles Magazine Recipe Jamaican Bammy

4 pounds cassava
2 teaspoons salt
2 tablespoons cannabis infused vegetable oil

Peel and grate cassava. Place it in a muslin cloth, wring out and discard the juice. Add salt and 1 tablespoon of cannabis vegetable oil to the cassava flour and mix together. Heat fry pan over moderate heat. Place about 1 cup of the mixture on a shallow fry pan greased with canna-vegetable oil. Press down on the mixture to flatten. A regular bammy should be at least (6″) or 15 cm in diameter, or made according to desired size. When the edges shrinks slightly from the side of the pan, turn over and cook the other side. Each bammy should cook in 10 minutes. Repeat the process until all the bammies are made. Bammies may be stored in a cool dry place or freeze until needed. When bammies are ready to be used, soak them in milk or water for about 10 minutes.

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