Bammy is one of Jamaica's oldest foods — a cassava flatbread that predates Columbus, made by the island's Taíno people. Grated cassava is pressed into rounds and cooked, then soaked in coconut milk and fried or grilled until golden. It's the traditional side for escovitch fish.
Ingredients
- 2 cups grated cassava, squeezed very dry
- ½ tsp salt
- 1 cup coconut milk (for soaking)
- Oil for frying
Method
- Peel and grate the cassava, then squeeze it as dry as you can in a clean cloth (this removes the bitter juice — important).
- Mix the dry cassava with salt. Press a portion firmly into a hot, lightly greased round pan or mold.
- Cook over medium heat a few minutes per side, pressing, until it binds into a firm flat cake. Repeat for each bammy.
- Soak each cooked bammy in coconut milk for 2–3 minutes so it softens and absorbs flavor.
- Fry or grill until golden brown on both sides. Serve warm with fish.
🥥 Shortcut
Pre-made bammies are sold frozen at Caribbean groceries — just soak in coconut milk and fry. Homemade is worth it, but the store version is a great everyday option.