Bammy

Ingredients

• 680 g (1½ lb)cassava, peeled and grated
• 1.25 ml (¼ teaspoon)salt
• 120 ml (½ cup)coconut milk, for soaking
• To tasteoil, for frying

Instructions

1. 1

   Grate the cassava

   Use the smallest holes on a box grater to grate the peeled cassava.

2. 2

   Squeeze it dry

   Put the grated cassava in cheesecloth or a nut milk bag. Squeeze out the white liquid and discard it.

3. 3

   Season the cassava

   Transfer the cassava to a bowl, add the salt and mix well.

4. 4

   Cook the discs

   Lightly grease a frying pan and heat it over medium heat. Add 1 cup of dry cassava and press it into a disc about 1.3 cm (½ inch) thick. Cook for about 10 minutes on each side.

5. 5

   Soak in coconut

   Soak the bammy in the coconut milk for 10 minutes.

6. 6

   Fry until golden

   Heat oil in a skillet over medium-high heat. Fry the bammy until golden brown, about 3 minutes on each side.

What is bammy?

Bammy is a Jamaican flatbread made from cassava, a starchy root also known as yuca. Cassava-based breads have a long history in the Caribbean, and bammy is commonly served alongside savoury dishes.

This version first cooks grated cassava into a firm disc, then soaks it in coconut milk and fries it. That two-stage cooking gives the middle moisture while the outside turns crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 437 calories, 4g protein, 87g carbs, 9g fat.

Most of the carbohydrates come from the cassava, while coconut milk and frying oil provide most of the fat; the dish supplies a modest amount of protein. Serve a piece with beans or another protein-rich dish and vegetables to make a more balanced plate.

Preparing the cassava

Fine grating: use the smallest holes on a box grater so the cassava forms a close, even mixture that holds together when pressed.

Squeezing: remove the white liquid with cheesecloth or a nut milk bag, as the method directs. Squeeze over a bowl or the sink, then discard the liquid before seasoning.

Shaping and cooking

Portioning: the method uses 1 cup of dry cassava for each disc. Press it firmly into an even round about 1.3 cm (½ inch) thick so it cooks at a consistent pace.

First cook: use medium heat and allow about 10 minutes per side. The disc should hold its shape before you move on to soaking; handle it carefully when turning.

Soaking for a tender middle

Coconut milk: soak each cooked bammy for 10 minutes, as specified. This adds moisture and coconut flavour before the final fry.

After soaking: let excess liquid drip away briefly before frying, so the bammy can brown rather than splutter in the hot oil.

Getting a crisp finish

Frying heat: heat the oil over medium-high and fry for about 3 minutes on each side. Look for an evenly golden-brown surface and turn the bammy once the first side is well coloured.

Serving: bammy is best served warm, when its browned exterior contrasts with the softer centre. Pair it with a saucy stew, beans or a vegetable dish.

Planning the cooking time

The recipe takes 55 minutes in total, including the 10-minute coconut-milk soak. Grating and squeezing the cassava, followed by cooking each disc, make up the hands-on work.

Cook the discs in batches if your pan cannot hold them comfortably. Keep finished pieces warm while you soak and fry the remaining ones.

Recipe notes & tips

• Use a nut milk bag or sturdy cheesecloth to squeeze the grated cassava thoroughly.
• Keep the discs an even thickness so they cook consistently.
• Use medium heat for the first pan-cooking stage to give the cassava time to set.
• Soak the cooked discs for the full 10 minutes for a moist centre.
• Fry in batches if needed, leaving space around each disc for even browning.

Variations

• Coconut flavour: use well-stirred coconut milk for an even soak.
• Herb seasoning: mix finely chopped herbs into the cassava with the salt.
• Spiced version: add a little ground pepper or chilli to the cassava mixture.
• Smaller bammies: shape the cassava into smaller discs and watch the cooking time closely.
• Serve savoury: pair the finished bammy with a Jamaican-style stew or beans.

Common mistakes to avoid

• Leaving too much liquid: squeeze the cassava well so the discs are easier to shape.
• Uneven discs: press each portion to a consistent thickness for more even cooking.
• Turning too soon: let the first side cook until the disc holds together before flipping.
• Skipping the soak: give the cooked bammy the full 10 minutes in coconut milk.
• Crowding the skillet: fry in batches so the surfaces can brown rather than steam.

How to store

Refrigerate cooled bammy in an airtight container for up to 3 days. Reheat in a lightly oiled frying pan over medium heat until hot and crisp; the texture is best soon after frying.

Frequently asked questions