Bammy or bami is a traditional Jamaican cassava flatbread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants. Today, it is produced in many rural communities and sold in stores and by street vendors in Jamaica.
Bammy is made from bitter cassava (also called yuca and manioc in other American cultures). Traditionally, the cassava is grated and placed in a press bag (woven with thatch leaves) and placed in an outdoor press where heavy stones are loaded on. Once completely drained, but still a bit moist, the cassava is beaten in a mortar then sieved to a fine flour texture. Salt is then added to taste.
The actual baking of bammies varies across Jamaican communities. Traditionally, it is made by spreading a handful of the flour evenly in a baking ring on a flat iron or griddle on the open fire. While baking, the top of the bammy is patted with a flat board and then turned over. The baking process takes about 3 minutes and the final product is a thin, foldable bread about 10" in diameter. This is similar to traditional tortillas of Native American cultures. It can then be eaten with whatever fillings are desired.
The more modern (and popular) approach is to bake thicker bammies about 6" in diameter. These are often mass-produced in factories. When home-baked, the flour may be store-bought or made by hand-pressing. The bammy can be baked on griddles or in baking pans on a stove top. Some choose to bake it and to add butter and other spices before baking. Baking takes longer due to the thickness, and the final product is then cut into halves or wedges for freezing. When ready to eat, the wedges are soaked in coconut milk and then fried to a golden brown, and served with meat, fish, avocado, or other side dishes.
Bammy Recipe
2 pounds of fresh cassava (yuca)
salt to taste
1 to 2 cups coconut milk
oil for frying
Store bought pre-made bammies are also available.
Preparation:
Make the Bammies
Wash and peel the yuca (cassava).
Using a grater, grate the yuca using the finest section.
Using cheesecloth or a clean cotton towel, squeeze the grated cassava to remove as much moisture as possible and discard the liquid.
Add salt to the yuca mixture and stir it in well. Break up any lumps.
Divide grated yuca into 2 equal parts and set aside.
Heat a frying pan. (A cast iron skillet works well). Do Not add any oil.
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.
Cook until bottom is golden and set, then flip and cook the other side until golden and set.
Remove from the frying pan and scrape off any scorched areas.
Pour the coconut milk into a shallow bowl or casserole dish big enough to hold the two bammy patties.
Soak the bammies in the coconut milk for 10 minutes.
Fry the Bammies
While the bammies are soaking, heat a frying pan and 1/2 inch of vegetable oil to about 350 degrees Fahrenheit.
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
Preheat an oven to 350 degrees Fahrenheit.
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.
Bammy is made from bitter cassava (also called yuca and manioc in other American cultures). Traditionally, the cassava is grated and placed in a press bag (woven with thatch leaves) and placed in an outdoor press where heavy stones are loaded on. Once completely drained, but still a bit moist, the cassava is beaten in a mortar then sieved to a fine flour texture. Salt is then added to taste.
The actual baking of bammies varies across Jamaican communities. Traditionally, it is made by spreading a handful of the flour evenly in a baking ring on a flat iron or griddle on the open fire. While baking, the top of the bammy is patted with a flat board and then turned over. The baking process takes about 3 minutes and the final product is a thin, foldable bread about 10" in diameter. This is similar to traditional tortillas of Native American cultures. It can then be eaten with whatever fillings are desired.
The more modern (and popular) approach is to bake thicker bammies about 6" in diameter. These are often mass-produced in factories. When home-baked, the flour may be store-bought or made by hand-pressing. The bammy can be baked on griddles or in baking pans on a stove top. Some choose to bake it and to add butter and other spices before baking. Baking takes longer due to the thickness, and the final product is then cut into halves or wedges for freezing. When ready to eat, the wedges are soaked in coconut milk and then fried to a golden brown, and served with meat, fish, avocado, or other side dishes.
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| Fried Bammy |
Bammy Recipe
2 pounds of fresh cassava (yuca)
salt to taste
1 to 2 cups coconut milk
oil for frying
Store bought pre-made bammies are also available.
Preparation:
Make the Bammies
Wash and peel the yuca (cassava).
Using a grater, grate the yuca using the finest section.
Using cheesecloth or a clean cotton towel, squeeze the grated cassava to remove as much moisture as possible and discard the liquid.
Add salt to the yuca mixture and stir it in well. Break up any lumps.
Divide grated yuca into 2 equal parts and set aside.
Heat a frying pan. (A cast iron skillet works well). Do Not add any oil.
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.
Cook until bottom is golden and set, then flip and cook the other side until golden and set.
Remove from the frying pan and scrape off any scorched areas.
Pour the coconut milk into a shallow bowl or casserole dish big enough to hold the two bammy patties.
Soak the bammies in the coconut milk for 10 minutes.
Fry the Bammies
While the bammies are soaking, heat a frying pan and 1/2 inch of vegetable oil to about 350 degrees Fahrenheit.
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
Preheat an oven to 350 degrees Fahrenheit.
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.