Bammy

Ingredients  

1 kg sweet cassava

1 teaspoon salt

1. Peel and grade the cassava.
2. Place in a muslin cloth and wring out and discard as much of the juice as possible.
3. Add the salt to the cassava 'bran'.
4. Place about a cup of the mixture into a greased shallow baking pan or frying pan.  The bammy should be about 6 inches in diameter.  Press down with the bottom of a glass.
5. Place the pan over a moderate heat.  When the edges shrink slightly , flatten the mixture, and turn over.
6. Each bammy  takes about 10 minutes to cook.