Bammy

Amazing Jamaican bammy made from scratch is so easy to prepare, grated cassava is shaped into a disc, and cooked in a skillet, soaked in coconut milk for a moist flatbread that is crisp on the outside. The perfect side dish that is vegan, paleo and gluten-free. 

Bammy

Bammy is a Jamaican staple, it is a less expensive alternative to wheat, it is popular in rural Jamaica where cassava is grown and made into bammy almost on a daily basis. Bammy is delicious served with Vegan Ackee, Jamaican Callaloo or Jamaican Steamed Cabbage.

Bammy

Bammy is a family favorite, growing up in Jamaica depending on where you live, I believe it is safe to say most people purchase storebought, but making fresh bammy is tastier. 
It wasn't until my family and I stayed in the parish of St. Elizabeth, Jamaica for a month that we noticed that most people in the area grew cassava and made bammy from scratch. I was so impressed because prior to that, I thought bammy was only made in factories. My mother grew cassava but she used it to make starch and pone (sweet pudding). 
It is so easy to learn how to make Jamaican bammy from scratch with only 4 ingredients. 

Bammy ingredients

Bammy Ingredients

  • Cassava
  • Salt
  • Coconut Milk
  • Oil 

History Of Bammy

Bammy is a traditional, gluten-free flatbread made from cassava also called yuca or manioc, it has been a staple of the Arawak Indian for centuries, the first inhabitants of Jamaica. The tradition has since been passed down to the rural people of Jamaica, especially in St. Elizabeth, Westmoreland and St. Catherine.

Bammy was a staple in Jamaica until after World War11 when less expensive subsidized wheat flour caused a drop in the popularity of bammy as bammy was more labor-intensive. Traditionally bitter cassava was used to prepare bammy but I'm using the sweet variety. 

Cassava peeled for bammy

How To Peel Cassava?

When choosing cassava, select tubers that are free from blemishes and soft spots, I usually break off the end of the cassava while I'm in the store to reveal the white flesh if the flesh has black specks or lines, your cassava is not good. If cassava has brown spots then it might be old and rotting. 

Here in the USA cassava sold in the store is usually coated with wax to extend the shelf life, the skin is tough and leathery so use a sharp knife to peel. You can substitute frozen grated cassava for fresh cassava. You will just need to defrost cassava and squeeze out liquid then proceed in the instruction where the salt is added.

  1. Cut off the ends of the tuber, slice vertically down the tuber, right beneath the skin, peel and remove the skin.
  2. Cut the tuber into half to expose the woody core in the center.
  3. Cut each of the halves into half, remove the woody core and discard, Now your cassava is ready to be grated.

step by step how to prepare bammy

How To Prepare Bammy Jamaican Style?

  1. Using a box grater, rub the pieces of cassava up and down along the smallest holes of your grater. 
  2. Place grated cassava into a cheesecloth or nut milk bag and squeeze out the white liquid, discard. 
  3. Place cassava in a bowl, add salt and mix well.
  4. Lightly grease a frying pan, heat pan over medium heat,  add one cup of dry cassava to the pan and press to form a disk. Cook on each side for about 10 minutes. 
  5. Soak bammy in coconut milk for 10 minutes.
  6. Fry bammy until golden brown on each side until brown, about 3 minutes on each side.

Other Cassava Recipes To Try

Other Jamaican Recipes To Try

bammy stacked in a white plate

Categories

Categories: ,
Courses: ,
Cuisine:

Nutrition

Energy:
312 kcal / 1304 kJ
Fat:
10 g
Protein:
3 g
Carbs:
54 g
Per serving

Cooking Time

Preparation:
25 min
Cooking:
30 min
Ready in:
55 min
For:
3 Servings

Ingredients

Instructions

  1. Using a box grater, rub the pieces of cassava up and down along the smallest holes of your grater. 
  2. .  Place grated cassava into a cheesecloth or nut milk bag and squeeze out the white liquid, discard. 
  3. Place cassava in a bowl, add salt and mix well.
  4. Lightly grease a frying pan, heat pan over medium heat,  add one cup of dry cassava to the pan and press to form a disk, about 1/2 inch thick. Cook on each side for about 10 minutes. 
  5. Soak bammy in coconut milk for 10 minutes.
  6. Add oil to a skillet over medium-high, fry bammy until golden brown on each side., about 3 minutes.

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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1 Comment
  1. Arwen C
    October 6, 2019

    This looks delicious, I hope to try at one day.