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Loading...Bammy is a traditional Jamaican flatbread made from grated cassava root, historically a staple of St. Elizabeth parish and famously served with fried fish or used to scoop up hearty stews. The dough is pressed into discs and pan-fried until crisp and golden, then briefly soaked in coconut milk for a tender, slightly sweet center that balances the savory accompaniments perfectly.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Servings4
Yield8 bammy flatbreads (4 servings)
Nutrition Facts
Per serving (estimated)
- 395 kcalCalories
- 16 gFat
- 9 gSaturated Fat
- 62 gCarbs
- 3 gFiber
- 4 gSugar
- 3 gProtein
- 320 mgSodium
- 560 mgPotassium
- 40 mgCalcium
- 1.4 mgIron
- 28 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the Cassava Dough
- 2 lbs fresh cassava root (yuca), peeled and cored
- 1/2 tsp fine sea salt
- 1 tbsp finely grated yellow onion (optional)
- Pinch of ground black pepper
For Soaking and Frying
- 1 cup full-fat coconut milk
- 2 tbsp vegetable oil, plus more if needed
- 1/4 tsp fine sea salt
Directions
- Peel the cassava roots, slice each in half lengthwise, and remove the tough fibrous woody core running down the center. Grate the white flesh using a box grater or the shredding disc of a food processor.
- Place the grated cassava in a clean cotton kitchen towel or doubled cheesecloth and squeeze firmly over the sink to extract as much starchy liquid as possible; the drier the pulp, the crispier the finished bammy.
- Transfer the dried pulp to a mixing bowl and add the salt, black pepper, and grated onion if using. Knead with your hands for 1-2 minutes until the mixture just holds together when pressed firmly.
- Divide the mixture into 8 equal portions (about 1/3 cup each) and shape each into a smooth round disc roughly 1/2-inch thick and 3 to 4 inches across, pressing firmly so the edges do not crumble.
- Heat a heavy cast-iron skillet or griddle over medium heat and brush with about 1 tablespoon of the oil. Cook 3-4 bammy at a time for 3-4 minutes per side, pressing gently with a spatula, until golden brown spots appear and the surface is crisp.
- While the bammy cook, warm the coconut milk in a small saucepan with the remaining 1/4 teaspoon salt over low heat until just steaming; do not let it boil.
- As each bammy finishes cooking, dip it briefly into the warm coconut milk for 5-10 seconds per side so the bread absorbs some of the richness, then transfer to a wire rack to drain for 30 seconds.
- Serve the bammy immediately while warm and tender, traditionally alongside fried or escovitch fish, callaloo, or any saucy stew that the bread can soak up.
Cook’s Notes
- Always remove the fibrous core from the cassava before grating; it will not soften during cooking and remains tough.
- For a more traditional flavor, replace the grated onion with 1 finely minced scallion or a small clove of grated garlic.
- Press the discs firmly when shaping so they hold together during frying; loose crumbs will cause cracking in the pan.
- If you prefer a drier, crunchier bammy, skip the coconut milk soak and serve plain for dipping.
- Bammy are best eaten fresh from the skillet; reheated leftovers lose their crisp exterior but stay delicious briefly pan-warmed with butter.
