Bammy (Cassava Flatbread)
Grated cassava pressed into flatbreads, soaked in coconut milk, then fried until crisp.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Bammy is a traditional Jamaican flatbread made from grated cassava root, pressed to remove excess starch, and pan-fried until golden. A soak in coconut milk before frying softens the interior while the edges turn crisp, making it a classic side for fried fish or saltfish dishes.
Ingredients
- 2 pounds cassava root, peeled
- 1 teaspoon salt
- 1 1/2 cups coconut milk
- 3 tablespoons vegetable oil
Method
-
Grate the peeled cassava on the fine side of a box grater or in a food processor until finely shredded.
-
Transfer the grated cassava to a clean kitchen towel or cheesecloth and wring tightly over a bowl to squeeze out as much liquid as possible.
-
Place the squeezed cassava in a bowl, sprinkle with the salt, and mix well to combine.
-
Divide the cassava into 6 portions. Press each portion firmly into a round mold or a small bowl lined with plastic wrap to form a flat disc about 5 inches wide and 1/2 inch thick.
-
Heat 1 tablespoon of oil in a 9-inch skillet over medium heat. Carefully slide one cassava disc into the skillet, pressing gently to hold its shape.
-
Cook the bammy until the underside is golden brown and firm enough to flip, about 5 minutes.
-
Flip and cook the second side until golden, about 5 minutes, then transfer to a plate. Repeat with remaining discs, adding more oil as needed.
-
Pour the coconut milk into a shallow dish. Submerge each fried bammy in the coconut milk and let soak until the milk is mostly absorbed, about 10 minutes.
-
Wipe out the skillet, add the remaining oil, and fry the soaked bammies over medium heat until crisp and golden on both sides, about 3 minutes per side.
-
Serve the bammy warm alongside fried fish, escovitch, or saltfish.
Rate this recipe
Bammy (Cassava Flatbread)
Bammy is a traditional Jamaican flatbread made from grated cassava root, pressed to remove excess starch, and pan-fried until golden. A soak in coconut milk before frying softens the interior while the edges turn crisp, making it a classic side for fried fish or saltfish dishes.
1 hr 45 min 6 flatbreads 285 cal
Ingredients
- 2 pounds cassava root, peeled
- 1 teaspoon salt
- 1 1/2 cups coconut milk
- 3 tablespoons vegetable oil
Method
- 1
Grate the peeled cassava on the fine side of a box grater or in a food processor until finely shredded.
- 2
Transfer the grated cassava to a clean kitchen towel or cheesecloth and wring tightly over a bowl to squeeze out as much liquid as possible.
- 3
Place the squeezed cassava in a bowl, sprinkle with the salt, and mix well to combine.
- 4
Divide the cassava into 6 portions. Press each portion firmly into a round mold or a small bowl lined with plastic wrap to form a flat disc about 5 inches wide and 1/2 inch thick.
- 5
Heat 1 tablespoon of oil in a 9-inch skillet over medium heat. Carefully slide one cassava disc into the skillet, pressing gently to hold its shape.
- 6
Cook the bammy until the underside is golden brown and firm enough to flip, about 5 minutes.
- 7
Flip and cook the second side until golden, about 5 minutes, then transfer to a plate. Repeat with remaining discs, adding more oil as needed.
- 8
Pour the coconut milk into a shallow dish. Submerge each fried bammy in the coconut milk and let soak until the milk is mostly absorbed, about 10 minutes.
- 9
Wipe out the skillet, add the remaining oil, and fry the soaked bammies over medium heat until crisp and golden on both sides, about 3 minutes per side.
- 10
Serve the bammy warm alongside fried fish, escovitch, or saltfish.