Bammy Recipe
Jamaican · Side dish · 20 min total
Bammy is a traditional Jamaican cassava flatbread, crispy on the outside and soft inside. This recipe makes a simple, gluten-free side dish perfect for soaking up stews or enjoying with fried fish.
10
min prep
min prep
10
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 cups grated cassava (about 1 large cassava)
- 1/2 teaspoon salt
- 1/4 cup coconut milk
- 2 tablespoons vegetable oil (for frying)
Instructions
- Peel and grate the cassava using a box grater or food processor. Squeeze out excess liquid using a clean kitchen towel or cheesecloth.
- In a bowl, combine the grated cassava, salt, and coconut milk. Mix well to form a dough that holds together when pressed.
- Divide the dough into 4 equal portions and shape each into a flat disc about 1/2 inch thick.
- Heat oil in a large skillet over medium heat. Fry the bammies for 4-5 minutes per side, until golden brown and crispy.
- Remove and drain on paper towels. Serve warm.
Tips
- For extra crispiness, let the bammies cool slightly on a wire rack before serving.
- Store leftover bammies in an airtight container at room temperature for up to 2 days. Reheat in a dry skillet.
- Traditionally, bammy is soaked in coconut milk before frying; you can add an extra 1/4 cup coconut milk for soaking if desired.
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