Bammy is a traditional Jamaican cassava flatbread best when eaten with fish.
Bammy is usually soaked in milk or water then fried to bring out all the great flavors. This is eaten a lot around Easter time with Jamaican Escovitched fish and on regular days, this is steamed and eaten with fish.
JAMAICAN BAMMY
Course: Lunch, DinnerCuisine: JamaicanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
10
minutesIngredients
1lb sweet cassava
½ tsp salt
Oil for frying
1 cup Milk
1 tsp Cinnamon powder (optional)
Directions
- Peel and grate cassava
- Place the grated cassava in a muslin clot, wring out the liquid and discard of it
- Use the palm of your and to rub the dry cassava together until you get a flour like consistency
- Remove any lumps that might be in it
- Add salt and mix
- Heat a frying pan or balmy riddle over low eat
- Place a round cookie cutter or double opened side container on top
- Add about one cup or more of the mixture and press to flatten it
- When the sides shrink slightly from the side of the pan, (after about 5 minutes), turn over and cook the other side
- Remove the bammy, eat right away or leave to cool
- For cooled Bammies
- Soak bammies in milk, salt, and cinnamon powder for 10-15 minutes
- Fry or bake the bammies until they are golden brown on each side
Recipe Video
Notes
- Watch the YouTube video for further instructions and tips!