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bammy and veggies

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 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 536kcal
Author Charla


  • Cake mould/ring
  • Pasta brush
  • Skillet/frying pan


  • 2 lb of fresh cassava
  • 1 teaspoon of himalayan pink salt
  • 1 cup of coconut milk
  • olive oil for sealing and cooking the bammy


To make the bammy

  • 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.

Cooking the bammy

  • 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)


Calories: 536kcal | Carbohydrates: 88g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Sodium: 621mg | Potassium: 739mg | Fiber: 4g | Sugar: 4g | Vitamin A: 29IU | Vitamin C: 47mg | Calcium: 46mg | Iron: 2mg