📝 About This Recipe
Deeply rooted in the indigenous Taino heritage of the Caribbean, particularly Jamaica, this Cassava Bread—or Bammy—is a gluten-free marvel with a unique, satisfying chew. Made from grated cassava that is pressed to remove its starch and then toasted to perfection, it offers a subtle, nutty sweetness and a dense, hearty texture. Whether soaked in coconut milk and fried until golden or served toasted with saltfish, it is a versatile staple that captures the sun-drenched soul of island cooking.
🥗 Ingredients
The Cassava Base
- 2 pounds Fresh Cassava (Yuca) (peeled and woody core removed)
- 1 teaspoon Sea Salt (fine grain)
- 1 teaspoon Granulated Sugar (optional, to balance the earthiness)
The Soaking Liquid (Traditional Finish)
- 1.5 cups Full-fat Coconut Milk (canned or fresh)
- 1/2 teaspoon Salt (for the milk soak)
- 2 sprigs Fresh Thyme (to infuse the milk)
For Frying/Finishing
- 3-4 tablespoons Coconut Oil (for a crisp golden exterior)
- 1 tablespoon Butter (unsalted)
👨🍳 Instructions
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1
Begin by peeling the cassava. Use a sharp knife to cut through the thick brown skin and pinkish layer, then wedge the knife under the skin to peel it away in large chunks.
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2
Grate the peeled cassava using the fine side of a box grater. This requires some elbow grease, but the fine texture is essential for a cohesive bread.
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3
Place the grated cassava into a clean kitchen towel or a cheesecloth. Squeeze as hard as possible to wring out every drop of the milky liquid (starch). The drier the cassava, the better the bread will hold together.
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4
Transfer the dry, crumbly cassava into a large bowl. Use a fork to break up any large clumps until it looks like fine, moist sand.
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5
Stir in the 1 teaspoon of sea salt and sugar, ensuring the seasoning is evenly distributed throughout the cassava meal.
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6
Heat a heavy-bottomed cast iron skillet or griddle over medium heat. Do not add any oil at this stage; the goal is to 'bake' the flour into a disc.
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7
Place a round cookie cutter or ring mold (about 4-5 inches wide) in the center of the pan. Pack about 1/2 cup of the cassava mixture into the mold, pressing down firmly with the back of a spoon to create a flat disc about 1/2 inch thick.
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8
Cook for about 3-5 minutes on the first side. You will see the edges start to pull away and the disc will become solid. Carefully flip and cook for another 3 minutes. The bammy should be pale but firm.
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9
Repeat the process with the remaining cassava meal. Once all cakes are formed, set them aside to cool slightly.
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10
In a shallow dish, combine the coconut milk, salt, and thyme. Submerge the cooked cassava discs in the milk for 10-15 minutes. This step makes them incredibly tender and flavorful.
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11
Heat the coconut oil and butter in a clean skillet over medium-high heat. Remove the bammies from the milk, letting the excess drip off.
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12
Fry the soaked bammies for 3-4 minutes per side until they develop a beautiful, crispy golden-brown crust.
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13
Drain briefly on paper towels and serve immediately while hot and crisp.
💡 Chef's Tips
Always squeeze the cassava as dry as possible; any excess moisture during the initial pan-baking will result in a mushy bread. If using frozen cassava, thaw it completely and pat dry before grating, though fresh is always superior for texture. Do not skip the coconut milk soak; it is the secret to the traditional 'creamy inside, crispy outside' contrast. You can store the dry-baked discs (before soaking) in the freezer for up to 3 months for a quick snack later. Ensure your skillet is truly medium heat; too hot and the outside burns before the starch bonds the bread together.
🍽️ Serving Suggestions
Serve alongside traditional Jamaican Ackee and Saltfish for a classic island breakfast. Pair with a spicy Escovitch Fish, using the bread to soak up the vinegar-based pickling sauce. Enjoy as a snack with a side of avocado (pear) and a dash of hot pepper sauce. Serve with a chilled glass of Sorrel or Ginger Beer to cut through the richness of the coconut milk. Cut into wedges and serve with a spicy mango chutney for a modern street-food appetizer.