Prepare this incredibly delicious Jamaican flatbread that’s both vegetarian and paleo-friendly. Embark on a culinary journey to the Caribbean with this simple recipe. Made from grated cassava (yucca), soaked in coconut milk, and fried to a golden brown perfection, this Caribbean delicacy will tantalize your taste buds.
So, what exactly are Jamaican bammies? They’re hearty flatbreads crafted from freshly grated cassava, steeped in coconut milk (or regular milk).
How Do You Eat It?
Bammy is best savored fresh off the frying pan. Allow it a moment to cool, then dive right in. Enjoyed as is, bammy is a culinary delight. However, it also pairs splendidly with a variety of dishes.
Jamaicans relish their cassava flatbread alongside fried fish, though its versatility allows it to complement virtually any dish. Classic Jamaican escovitch fish serves as another traditional accompaniment.
How to Make Bammy From Scratch
Grate the cassava, prepare the dough, shape into patties, and commence the initial frying process.
Prep Cassava – If using frozen grated cassava, wring out any excess moisture using a cheesecloth or kitchen towel.
Season – Place the grated cassava in a large bowl, then season with salt and sugar, mixing thoroughly.
Heat a frying pan (flat iron or griddle) over medium heat, and add your oil or ghee.
Meanwhile – Divide the mixture into 8 portions, shaping them into balls.
Make Patties – Add the cassava patties to the frying pan, then flatten into circles using the back of a spoon or spatula, ensuring all parts make contact with the oil.
Soak in coconut milk and execute the second frying stage.
Cook the Bammies
First Fry – Cook each side for 3-4 minutes until lightly browned, working in batches if necessary.
Soak – Submerge the fried bammy in coconut milk for 15-20 minutes, then remove and gently pat dry with a clean cloth or paper napkin.
Second Fry – Proceed to fry or grill each bammy on both sides for an additional 4-5 minutes until golden brown.
Serve hot alongside fried fish or Jamaican escovitch fish.
Tips and Tricks
If cassava is unavailable at your local supermarket, look for yuca, which is simply cassava by its Spanish name. Opt for cassava that is firm with no soft spots, featuring a bright white interior devoid of discoloration or markings. To peel fresh cassava, trim off the ends, cut into crosswise chunks, and carefully slide a knife under the skin. It should peel away effortlessly, even by hand, thereafter. Grating cassava is a breeze. Simply cut it into manageable chunks and grate using the smallest holes on a regular box grater, or expedite the process using a food processor.