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.
Bammy
Course: BreadsCuisine: JamaicaMakes
6
piecesBammy, or bammie, is a cassava bread descended from the simple flatbread eaten by the Arawaks, Jamaica’s original inhabitants.
Ingredients
Cassava flour — 3 cups
Salt — 1 or 2 teaspoons
Water — 1 1/4 to 2 1/4 cups
Directions
- 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.
- 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.
- Heat a greased skillet over medium flame. Cook each round for 3 to 5 minutes on each side until browned. Serve warm.
Bammy Notes and 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 or regular milk for a few minutes and then refry until lightly browned.
Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
