I was intrigued immediately after seeing a recipe on That Girl Cooks Healthy (a lovely blog featuring healthy Caribbean recipes). Trying new recipes, especially those that involve coconut and cassava, is what I’m into these days. So, you know I couldn’t resist. So, I paid a visit to my local Caribbean market and bought some pre-made bammy to get a feel for it. After making this bammy at home, there’s just no comparison. Homemade bammy tastes 100 times better, and I love it. So, what exactly are Jamaican bammies? They’re thick flatbread made from freshly grated cassava soaked in coconut milk (or regular milk). If you ever get to visit Jamaica, you can get them from street vendors. Jamaicans love cassava flatbread with fried fish, and it’s simple enough you could serve it with just about anything. 😋 Classic Jamaican escovitch fish is another traditional topping.
Recipe Ingredients
How to Make Bammy From Scratch
Prep the Dough
Prep Cassava – If using frozen grated cassava, use a cheesecloth or kitchen cloth to squeeze it hard to remove any excess moisture. Discard the liquid. Season – Place the grated cassava in a large bowl and add salt and sugar. Mix well. Heat a frying pan (flat iron or griddle) over medium heat. Then, add your oil or ghee. Meanwhile – Divide the mixture into 8 parts and form them into balls. Make Patties – Add the cassava patties to the frying pan, then flatten the dough into circles using the back of a spoon or spatula. Make sure all the parts of the patty reach the oil.
Cook the Bammies
First Fry – Cook for 3-4 minutes on each side until lightly brown. You may have to do so in batches. Soak – Submerge the fried bammy in coconut milk for 15-20 minutes. Remove them and lightly pat dry using a clean cloth or paper napkin. Second Fry – Fry again or grill each bammy on both sides for another 4-5 minutes until golden brown. Serve hot with fried fish or Jamaican escovitch fish.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
If you’d like to make this bammy recipe well ahead of time, follow the recipe step by step up until the first fry. After you give your bammy its first trip through the frying pan, let it cool a bit and then freeze it layered between pieces of parchment paper in an airtight container or sealable bag. Thaw it in the fridge the night before you’re ready to eat. Once it’s thawed, you can pick up the recipe where you left off. Soak it and re-fry it, then enjoy!
Serving and Storage Instructions
Bammy, golden brown and served with meat, is best straight from the frying pan while it’s still nice and warm. If you have leftovers, refrigerate them in an airtight container for 3-5 days. You can reheat them in a skillet, on the grill, or even in your toaster oven over medium heat.
What Goes With Jamaican Bammy
This Jamaican flatbread is usually eaten for breakfast or as a side dish. Try serving it with callaloo, grilled tilapia, or Jamaican escovitch fish. It also tastes amazing alongside Jamaican ackee and saltfish. Sometimes, I indulge in a plain bammy or two, along with a refreshing glass of sorrel drink for a snack, too! 😇 Try guacamole, curry goat, or beef birria for less traditional pairings.
More Scrumptious Jamaican Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”E3TQL6AI” upload-date=”2020-07-25T14:48:08.000Z” name=”Bammy” description=”Bammy – A great tasting vegan, and paleo Jamaican flatbread made with grated cassava, dipped in coconut milk and fried until golden brown.” player-type=”collapse” override-embed=”false”] This blog post was originally published in September 2014 and has been updated with additional tips, new photos, and a video
