About this Dish
Jamaica's ancient cassava flatbread — soaked in coconut milk and fried or baked, served alongside ackee and saltfish or fried fish. Pre-Columbian in origin, bammy was the staple of the Taino people before European colonisation. One of Jamaica's oldest foods, bammies are experiencing a revival as chefs rediscover indigenous Caribbean ingredients.
IngredientsServes 4
🌿Cassava (yuca), 900g peeled and finely grated
🧂Salt, 1 teaspoon
🥥Coconut milk, 400ml (one full tin)
🫒Vegetable oil or coconut oil, 2 tablespoons for frying
🧅Scallion (spring onion), 2 stalks finely chopped (optional, for serving)
🌶️Scotch bonnet pepper, half finely diced (optional, for serving)
Method
1
Peel and finely grate the cassava using a box grater or food processor. Place the grated cassava into a clean cotton cloth or tea towel and squeeze out as much liquid as possible — this step is essential, as cassava contains natural moisture that must be removed before cooking.2
Transfer the dry grated cassava to a bowl, add the salt, and mix well. Divide the mixture into 4 equal portions and press each firmly into a round, flat disc about 1cm thick and 12cm wide — use a small plate or lid as a guide if helpful.3
Heat a dry, heavy-bottomed skillet or cast iron pan over medium heat. Cook each bammy for about 4–5 minutes per side until lightly golden and firm, pressing down gently with a spatula. They won't be fully cooked through yet — this first cook is just to set their shape.4
While the bammies are still warm, pour the coconut milk into a shallow dish and submerge each bammy, letting them soak for 15–20 minutes. They will absorb the coconut milk and soften slightly — this is the step that gives bammies their signature rich, creamy flavour.5
Heat the oil in the same skillet over medium-high heat. Remove the bammies from the coconut milk, letting any excess drip off, then fry for 3–4 minutes per side until golden brown and slightly crisp on the outside. Alternatively, brush with coconut milk and bake at 200°C (180°C fan) for 20 minutes, flipping halfway.6
Serve hot alongside ackee and saltfish, escovitch fish, or fried snapper. Garnish with chopped scallion and scotch bonnet if desired — bammies are best eaten fresh and warm straight from the pan.User Reviews
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