Jamaican Bammy Recipe

This cassava flatbread known as bammmy is a great wheat free alterative and a vital Jamaican dietary staple.

Course Extras

Cuisine Jamaican

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 536kcal

Author Charla

Grate the cassava pieces using a box grater (you want the side with the smallest holes). Alternatively, you can breakdown the cassava using a food processor instead (just make sure to chop your cassava very small). Make sure the consistency is fine, like a puree and lump free (you may need to add some water if using a processor).
Use a cheese or muslin cloth to squeeze out the excess liquid and discard the juice.
Place the cassava in a medium sized bowl and add your pink salt and work it into the entire batch of cassava using your hands to evenly distribute it.
Add about ¼ cup of water to re-hydrate your cassava pulp (it should be slightly wet, not bone dry).Use a pasty brush to lightly coat your skillet with oil.
Place your mould/ring on a skillet/tawa/crepe pan
Add some of the cassava pulp to your mould ( enough so it's about 1 inch in thickness) and use the back off a spoon to press and flatten the top (make sure the heat is off)
On low heat seal the first side (should take 2-3 minutes)
Remove the mould by lifting it, you may need to use a spoon to push down on the top as you lift.
Flip the bammy over to the other side (using an egg spatula).
Seal the other side then leave to cool on a cooling rack
Repeat the same process depending on the size of your bammy.
Once you have sealed your bammy if you do not intend to use it immediately it is very important to freeze it.

When you are ready to eat your bammy (thoroughly defrost if it's frozen)(skip if it's fresh)
Cut your bammy into quarters or leave it hold if you want to.
Place the bammy in coconut milk to soak for about 10 minutes.
Remove the bammy from the coconut milk (blot off any excess milk)
Air Fryer: Coat/spray the basket in oil, place the bammy in the unit. Set to 180c/356F for 6-8 minutes, turning over half way
Pan frying: On medium heat, fry (the amount of oil you use is subjective) bammy on each side until golden
Grill/Broil: Grill both side of the bammy on medium heat (should take several minutes)
Oven: Place of parchment paper, bake for 15- 20 minutes until golden turning half way through

Cassava is also known by the name of yuca (Spanish name for it)
For best results make sure to use a mould to shape your bammy. I used an adjustable cake ring so I can customise the size the depending on what I want.
When sealing the bammy you will notice the top and bottom turn translucent with a white centre. This is normal because I used water to re-hydrate the bammy which isn't traditionally done.
Don't make your bammy too flat, it should ideally be about 1 inch in thickness
The amount of bammy you make will be subject to the size of your discs.
Make sure if you aren't eating the bammy straight away to freeze it (sooooo important)