Jamaican Bammy from Scratch
Made from cassava, bammy is often referred to as Jamaican flat-bread. In this traditional recipe, grated cassava is lightly salted and shaped into discs soaked in coconut milk, and then pan fried. Sure, it’s easy to purchase a bammy at a local market… But we all know that just about anything home-made is fresher and tastier, so we encourage you to give this recipe a try!
- 1 lb sweet cassava
- Pinch of salt
- 1 large can coconut milk
- Peel and grate the cassava, then place in doubled up cheese cloth and wring out as much of the juice as possible.
- Sprinkle the salt evenly over the dry, grated cassava and mix.
- Divide into one-cup sized portions, then flatten each portion out into a 1/2″ thick disk shape.
- Add the bammies to a frying pan with a generous amount of hot oil, over medium heat, and fry each side for about 10 minutes.
- Remove the bammies from the pan and place in a shallow dish. Pour the coconut milk over them and allow to soak for about 5 minutes.
- Using a fork to remove the bammies from the coconut milk, return them to the hot oil in the pan and fry over medium heat until they are each light golden brown on both sides.
- Serve with Ackee and Saltfish, Brown Stew Chicken or Mackerel Rundown.