Bammy – A great tasting vegan, and paleo Jamaican flatbread made with grated cassava, dipped in coconut milk and fried until golden brown.
Immediately I saw this recipe on, That Girl Cooks Healthy – a lovely blog featuring healthy Caribbean recipes, I was intrigued and just knew I had to make it. Trying different recipes, especially those that involves coconut and cassava is what I am into these days. So I paid a visit to my closest Caribbean market and bought some commercial bammy -just to get a feel for it. After making this bammy at home there is just no comparison. Homemade tastes a 100x times better and I love it. 
Bammy is thick flat bread made out of freshly grated cassava and soaked in milk or coconut milk. It is sometimes used in the Caribbean households to replace bread. 
I cheated and used frozen grated cassava instead of grating the cassava ,from scratch then added a tiny bit of sugar, that is just me. I feel it adds rather than detract from the recipe. You may omit the sugar if you are not too keen. 
This flatbread is usually eaten for breakfast or as a side dish or serve with this Callaloo or escovitch-fish Enjoy!
Watch How To Make It
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Bammy Recipe
Ingredients
- 2 pounds frozen grated cassava defrosted
- 3/4- 1 teaspoon salt
- 1 cup coconut milk milk or water
- 1 tablespoon sugar optional
- 2-3 tablespoon ghee or vegetable oil
Instructions
- Depending on your frozen cassava you may have to
- Using a cheesecloth or kitchen cloth, squeeze the heck out of the grated cassava.
- Place in large bowl, add salt and sugar. Mix well
- Heat up a fry pan or skillet on medium heat
- Divide mixture into 8 and form circles. Oil fry pan add cassava mixture in the fry pan, then begin to flatten dough and form in a circular motion using the back of a spoon. Make sure all the parts of the mixture are oiled.
- Cook for about 3-4 minutes on each side until lightly brown. You may have to do so in batches
- Submerge bammy in coconut milk for about 15-20 minutes
- Remove and lightly pat dry using a clean cloth or paper napkin Refry or grill on both sides for another 4-5 minutes until golden brown or according to preference.
- Serve Warm.
Nutrition Information:
Julie says
Hi, I can only find cassava flour, not frozen or fresh. Can I make a sort of dough from that to make bammy?
Immaculate Bites says
Hello Julie! I haven’t tried using cassava flour for this recipe but you can to make a flat dough (though you may not get the same quality of bammy using grated cassava), you can add water or coconut milk as a liquid for making the dough and then proceed with the rest of the procedure. I hope this helps!
Liz says
Awesome recipe! I made this for the first time yesterday and my Jamaican husband gave it a thumbs up.
Immaculate Bites says
Hooray! Thanks, Liz!
Jen Cheshire says
I need to experiment a little as mine wouldn’t hold together after the coconut milk part. It ended up looking rather like hash browns. It tasted good though and was excellent with your Escovitch fish, which was a success.
ImmaculateBites says
Hi Jen, maybe add a little bit of liquid next time.
Angelica says
I’m curious if it possible to bake this instead of frying in oil? Thank you so much
imma africanbites says
Yes, you you can bake them. Just lightly butter the bammies on each side before you pop them in the oven.
Tara Etim says
Hello,
This recipe sounds awesome. I am Nigerian and wondering if I could cheat and use our locally dried cassava ‘garri’. If so, can you please offer tips on how?
Kindly advise. BTW, I love your website.
ImmaculateBites says
. Here are some suggestions. Keep in mind I have not tried it…. so you might have to experiment. Add coconut milk and or water to garri let it soak until it is soft and proceed with the next steps.
Phil says
The cassava used for gari is not the same as the one used for bammy. The cassava for bammy is the type that the Hausas calls ‘rogo” which can be cooked like yam.
For the already fried gari powder, I guess it’ll equally taste great. Use lukewarm water to soak the gari the way Ijebus and Ilajes make ‘peselu’ add salt and proceed as described for bammy.
Sena says
Yes you can. You’re talking about the gari/gali originating from Ghana? I’m 1/2 ghanaian 1-2 Jamaican and we know it’s the same thing.
Arlene says
This was so easy….but I left it soaking too long. It held together for the second cooking stage but the interior became gummy. Otherwise, delicious. Will make this again.
Had it with spinach (no meat or shrimp) and the salted codfish…all from your site.
Thanks for sharing.
Charlene @ That Girl Cooks Healthy says
Hi Imma I’m so glad you liked the recipe enough to create your own rendition. Your pictures look wonderful as always :).
ImmaculateBites says
Thanks for sharing your recipe!
Desy says
Hi great job. Am waiting to ask some more questions
ImmaculateBites says
Thanks ! Fire away
Nagi@RecipeTin Eats says
This is something new! I tried it when I was in the Bahamas but never thought to make it! I saw frozen cassava at my local asian store (is that weird or what? Asian stores here are awesome!!) so this is going on my “MUST TRY” Pinterest board!! YUM!!
ImmaculateBites says
Nagi , let me know how it like it and thanks for pinning.