Bammy

Step 1: Cut 2 ¼ lb fresh cassava (yuca) into 10 cm lengths, slit the thick bark-like skin and the pink layer under it and peel both off. Halve lengthways and cut out the woody core string.

Step 2: Grate the cassava on the fine side of a box grater or in a food processor with a grating disc, then pulse to a fine, damp meal.

Step 3: Put a third of the cassava in a clean, thin tea towel or muslin, twist it into a ball and wring it as hard as you can over the sink. A lot of starchy liquid will come out. Keep twisting until no more drips; repeat with the rest. The cassava should be dry, crumbly and almost powdery.

Step 4: Rub the squeezed cassava between your fingers to break up the lumps (or push it through a coarse sieve), and mix in 1 tsp salt.

Step 5: Heat a heavy non-stick or cast-iron frying pan over a medium-low heat, with no oil. Set a 13–15 cm metal ring or cutter in the pan and spread a quarter of the cassava in it in an even layer about 1 cm thick, pressing it down firmly with the back of a spoon. Without a ring, shape it freehand into a neat round.

Step 6: Cook for 5–6 minutes, until the bammy holds together and the underside is set and pale with a few brown spots. Lift off the ring, flip carefully with a wide spatula and cook the other side for 5 minutes until firm. Cook the rest the same way and leave to cool. (They keep for 3 days in the fridge at this stage.)

Step 7: Pour ¾ cup coconut milk into a shallow dish and soak the bammies for 5–10 minutes, turning once, until they've drunk up some of the milk.

Step 8: Heat 4 tbsp vegetable or coconut oil in a frying pan over a medium heat and fry the soaked bammies for 3–4 minutes a side, until crisp and golden brown. Cut into wedges and serve hot.