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Jamaican Bammies - Cassava Bread


Bammies are very similar to casabe. They are a type of cassava flat bread. The differences are that bammies are thicker. You finish them off with soaking in coconut milk and then frying, steaming or baking them. The recipe below gives directions on frying and baking them.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 2



Make the Bammies
  1. Wash and peel the yuca (cassava).
  2. Using a grater, grate the yuca using the finest section.
  3. Using cheesecloth or a clean cotton towel, squeeze the grated cassava to remove as much moisture as possible and discard the liquid.
  4. Add salt to the yuca mixture and stir it in well. Break up any lumps.
  5. Divide grated yuca into 2 equal parts and set aside.
  6. Heat a frying pan. (A cast iron skillet works well). Do Not add any oil.
  7. When the pan is hot, place one half of the grated yuca in the middle of the pan. Spread it out with a spatula, or back of a spoon, into a circular cake that is approximately two inches around and 1/2 inch thick.
  8. Cook until bottom is golden and set, then flip and cook the other side until golden and set.
  9. Remove from the frying pan and scrape off any scorched areas.
  10. Pour the coconut milk into a shallow bowl or casserole dish big enough to hold the two bammy patties.
  11. Soak the bammies in the coconut milk for 10 minutes.
Fry the Bammies
  1. While the bammies are soaking, heat a frying pan and 1/2 inch of vegetable oil to about 350 degrees Fahrenheit.
  2. Fry the bammies whole, cut in half, or cut in quarters until they are lightly brown on all sides (You may have to flip them over).
Bake the Bammies
  1. Preheat an oven to 350 degrees Fahrenheit.
  2. Lightly butter the bammies on each side and bake in the preheated oven for 15 minutes.
Serve bammies with ackee, callaloo (callalu) or a vegetable run down.

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