Place the grated cassava in a clean cloth and squeeze out as much liquid as possible — this is important.

Mix the dry grated cassava with salt.

Press the cassava into round, flat discs (about 15 cm wide and 1 cm thick) using a ring mould or by hand.

Cook in a dry pan over medium heat for 4–5 minutes per side until just set and lightly golden.

Soak the cooked bammies in coconut milk for 5 minutes until they absorb the milk.

Fry or grill in oil until golden and crispy on both sides.

Serve alongside ackee and saltfish, escovitch fish or jerk chicken.