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–+ servings
steamed and stacked Jamaican bammy.

Jamaican Bammy

Jamaican Bammy is a steamed, dense flatbread made from grated cassava (yucca, manioc), soaked in milk, and often fried to golden brown perfection. With a crispy exterior and a soft, tender center, it's the perfect side dish for a variety of dishes. Enjoy it as a snack or serve it with fried or steamed fish and vegetables for a delicious Caribbean meal.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Breakfast & Brunch, Main Dishes & Entrees, Sides, vegean, Vegetarian
Cuisine: Jamaican
Keyword: bammy, bammy bread, bammy recipe, cassava, cassava recipe, how to cook jamaican bammy, how to fry jamaican bammy, how to make jamaican bammy from cassava, how to make jamaican bammy from scratch, jamaican bammy, jamaican bammy and fish, jamaican bammy bread, jamaican bammy ingredients, jamaican bammy recipe, jamaican fried bammy, what to eat with bammy
Servings: 5 bammy rounds
Author: Taneisha Morris

Equipment

  • Large Box Grater
  • Round Ring Mold
  • Spoon

Ingredients

  • 4 med. Cassava Root approx. 4lbs, peeled and grated
  • 1 tsp Salt or as desired
  • 2 tbsp butter

Optional

  • 1/2 cup Milk for soaking
  • Neutral Oil for frying

Instructions

  • Cut cassava into larger sized pieces, peel, then use a box grater to grate the cassava into a pulp. Place grated cassava into a cheesecloth or nut milk bag and squeeze out as much liquid as possible and discard the liquid. Place dried cassava in a thin layer on a large baking sheet to air dry for about 30 minutes then sprinkled evenly and lightly with salt.
  • Lightly grease skillet and ring mold with butter over low heat and place the ring mold in the center of the pan. Add one cup of dried cassava pulp into the ring mold. Use the bottom of the measuring cup or a spoon to press down the cassava until tight and compacted approx. 1/2 inch thick. Let cook for about 8-10 minutes each side, carefully removing the ring mold and flipping at the halfway point.

For Frying

  • Soak bammy in milk for about 10 to 15 minutes, flipping at the halfway mark. Add oil to a skillet over medium high heat and fry bammy until golden brown on each side.