📝 About This Recipe
Tracing its roots back to the Arawak Indians, Bammy is the quintessential Jamaican flatbread made from grated cassava. These thick, hearty discs are soaked in rich coconut milk and fried until they achieve a crisp, golden exterior and a tender, creamy center. It is the ultimate soul-soothing accompaniment to the island's boldest seafood dishes, offering a mild, nutty flavor that perfectly balances spicy Caribbean heat.
🥗 Ingredients
The Cassava Base
- 2 pounds Sweet Cassava (Yuca) (peeled and woody core removed)
- 1 teaspoon Salt (fine sea salt)
The Soaking Liquid
- 1.5 cups Full-fat Coconut Milk (canned or fresh)
- 1/2 cup Warm Water (to thin the milk slightly)
- 1/2 teaspoon Granulated Sugar (optional, to enhance the coconut sweetness)
- 1/4 teaspoon Salt (for seasoning the soak)
For Frying
- 4 tablespoons Coconut Oil (for a traditional flavor profile)
- 2 tablespoons Vegetable Oil (as needed for high-heat frying)
👨🍳 Instructions
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1
Begin by peeling the cassava using a sharp knife or heavy-duty vegetable peeler to remove the brown bark and the pinkish inner layer until you reach the white flesh.
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2
Grate the cassava using the finest side of a box grater. This requires some elbow grease, but the fine texture is essential for a cohesive bammy.
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3
Place the grated cassava into a clean kitchen towel or a double layer of cheesecloth. Squeeze with all your might to extract as much of the bitter juice as possible; the pulp should be very dry.
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4
Transfer the dry pulp to a bowl and break up any clumps with your fingers until it resembles coarse breadcrumbs. Stir in the 1 teaspoon of salt.
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5
Heat a heavy-bottomed non-stick skillet or a cast-iron griddle over medium heat. Do not add any oil yet.
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6
Place a 4-inch ring mold in the pan, or simply spoon about 1/2 cup of the cassava mixture into the pan and flatten it into a disc about 1/2 inch thick.
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7
Cook the bammy for 3-4 minutes on each side. You aren't looking for deep color yet, just enough heat to set the starch so the cakes hold together.
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8
Remove the bammies from the pan and set them aside. In a shallow dish, whisk together the coconut milk, warm water, sugar, and 1/4 teaspoon salt.
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9
Place the par-cooked bammies into the coconut milk mixture. Let them soak for 10-15 minutes until they have absorbed some liquid and softened slightly.
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10
Wipe out your skillet and return it to medium-high heat. Add the coconut oil and vegetable oil.
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11
Carefully lift the soaked bammies from the milk, letting any excess drip off, and place them into the hot oil.
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12
Fry for 3-5 minutes per side until they are beautifully golden brown and crispy on the edges.
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13
Drain on paper towels for a minute before serving hot.
💡 Chef's Tips
Always use 'Sweet Cassava' rather than 'Bitter Cassava' to avoid high levels of naturally occurring cyanogenic glycosides. The secret to a great bammy is the squeeze; if the pulp is too wet, the bammy will be gummy rather than fluffy. If you are short on time, you can find pre-made frozen bammies at Caribbean grocers, which just need the soaking and frying steps. Store leftover fried bammies in an airtight container and reheat in a toaster oven to regain the crisp texture.
🍽️ Serving Suggestions
Serve alongside Escovitch Fish for the most iconic Jamaican breakfast or lunch pairing. Pairs beautifully with Steamed Fish and Okra for a lighter, nutritious meal. Enjoy as a side to Ackee and Saltfish to soak up the delicious oils and flavors. Serve with a cold glass of Jamaican Sorrel or a crisp Red Stripe beer.