Bammy

Content… How Do You Eat It? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Scrumptious Jamaican Recipes to Try Watch How to Make It

How Do You Eat Bammy?

Bammy tastes great fresh out of the frying pan. Just let it cool for a sec, then dig in. As-is and all by its lonesome, bammy tastes amazing. Of course, it goes great with other dishes, too.

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

1. Cassava – Bammy recipes are traditionally made with freshly ground cassava root. But I cheated and used frozen grated cassava instead. It saves me tons of time and tastes just as good.
2. Seasoning – Salt enhances the overall flavor of bammy. Then I added a tiny bit of sugar, but that’s just me. I feel it adds rather than detracts from the recipe. But omit the sugar if you prefer a more savory flavor profile. 
3. Coconut Milk – Coconut milk imparts a subtle yet gorgeous tropical flavor to these little beauties, but you can always substitute it with regular milk or even water if you’d like. 
4. Oil – Vegetable oil or ghee is ideal for oiling up your frying pan in preparation for cooking bammy.

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

1. Make herb-infused bammy. Add a tablespoon of chopped fresh thyme, two tablespoons finely chopped scallions, and one minced garlic clove to the bammy dough for a herby twist. It’s especially tasty with seafood dishes. 🦐
2. Try a sweet and spicy bammy. Add a tablespoon or two of sugar and a teaspoon of cinnamon to the bammy dough for a sweet take on this recipe. Bammy with coffee, anyone? ☕
3. Make it cheesy! Add ½ cup grated cheese (cheddar, mozzarella, or a mix) to the bammy dough and enjoy a cheesed-up bammy that tastes amazing with a dash of hot sauce. 🧀
4. Gluten-free pizza. Press the bammy thinner than usual. Then, instead of the second fry, top it with a sauce, pizza toppings, and cheese. Bake until the cheese is melty, and enjoy!

Tips and Tricks

1. Can’t find cassava at the supermarket? Try looking for yuca. That’s just cassava going by its Spanish name. 😉
2. Look for cassava that is firm, with no soft spots. Inside, it should be bright white with no discoloration or lines. 
3. To peel fresh cassava, cut off the ends, cut into chunks crosswise, and slide a knife under the skin. It should peel away easily, even by hand, after that.
4. Cassava is grated very easily. Cut the cassava into manageable chunks and grate it using the smallest holes on a regular box grater. Or you can speed it up in a food processor.

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.

FAQs

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

1. Beef Patty
2. Easter Spice Bun
3. Fried Dumplings
4. Cabbage and Shrimp

Watch How to Make It

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This blog post was originally published in September 2014 and has been updated with additional tips, new photos, and a video