International Recipes and Cooking Around the World


Bammy Jamaican cassava flatbread

(Jamaican cassava flatbread)

Average: 4.1 (18 votes)

Bammy, or bammie, is a cassava bread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants. In Jamaica, bammy is usually bought from a local vendor and served for breakfast or as a side dish with fish.

6 pieces


  • Cassava flour -- 3 cups
  • Salt -- 1-2 teaspoons
  • Water -- 1 1/4 to 2 1/4 cups


  1. In a large bowl, mix together the cassava flour and salt. Stir in enough water to make a stiff dough. Cover and set aside to rest for at least 30 minutes.
  2. Cut the dough into 6 equal portions. Dust a countertop with some cassava flour, and roll each portion out into 4-inch rounds about 1/2 inch thick.
  3. Heat a greased skillet over medium flame. Cook each round for 3 to 5 minutes on each side until browned. Serve warm.

Bammy Variations

  • To use fresh cassava instead of cassava flour: grate about 1 pound of peeled cassava root into a bowl. Place the grated cassava in a large kitchen towel and wring out any excess moisture. Add salt to season and form patties out of the dough. Cook as directed above.
  • To give added flavor, after cooking the bammy, soak the patties in coconut milk for a few minutes and then refry until lightly browned.


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