Bammy
“Fried flatbread made from cassava.”
Cassava
salt
OilWhere it comes from
Bammy is a traditional Jamaican flatbread with Arawak Indian origins, commonly served with fish.
On the Palate
How it's made
4 steps · Show ↓21 min active
How it's made
4 steps · Show ↓- 110 min
Grate the cassava and place it in a press bag. Press the bag under heavy weights until the cassava is drained but still slightly moist. Beat the cassava in a mortar until smooth and sieve it to a fine flour texture. Add salt to taste.
Watch outEnsure all moisture is removed from the cassava to avoid a gummy texture.
- 23 min
Heat a flat iron griddle or a Dutch pot over medium heat. Spread a handful of cassava flour evenly in a baking ring on the surface. Pat the top with a flat board to even out the thickness.
- 33 min
Bake the bammy for about 3 minutes until the edges lift slightly. Flip it over and bake the other side until firm and lightly golden.
- 45 min
Cut the bammy into wedges. Soak the wedges in coconut milk for added flavor, then fry them in oil until golden brown.
Watch outDon't overcrowd the pan when frying to ensure even browning.
