"Bammy" Cassava Flatbread Recipe

Published on July 30th 2021 by Rachael Ottier Hart.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial view of Bammy Cassava Flatbread on a plate

"Bammy" Cassava Flatbread is used throughout the Caribbean as both a sweet or savory treat. This Jamaican version uses freshly grated cassava root and coconut milk to make it a rich, creamy sweet flatbread that goes great with Escovitch Fish.  

Rate
Average: 5 (8 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Serves
4 persons

Ingredients

  • 1 kg Cassava Root

  • 1/2 teaspoon Salt

  • 1 1/2 tablespoon Brown Sugar

  • 2 1/2 cups Coconut Milk

  • 1 tablespoon Unsalted Butter softened to room temperature

  • 1 tablespoon Virgin Coconut Oil

Instructions

Using a grater or food processor, mince the cassava root to a pulp.

Place the cassava pulp into a cheesecloth or a clean kitchen towel and squeeze out all the water from the pulp.

Mix the pulp, salt, and sugar in a large bowl and form into 4 equal round patties. Add a little of the coconut milk if the pulp is too dry and not holding together.

In a small bowl, mix the butter and coconut oil together to form a coconut buttercream.

Take a deep baking dish to create a coconut milk bath for submerging the cassava patties into after the first round of cooking.

Using a large skillet or frying pan on medium heat, add some coconut buttercream until the surface is completely coated.

Depending on the size of your skillet, add one or more of the patties and cook for 3-5 minutes.

After that side has been cooked, flip over to the other side and cook for another 3-5 minutes.

Once both sides have been cooked for at least 3 minutes, remove the heat and place the patties into the coconut milk bath for 15-20 minutes.

Prepare the skillet or frying pan on medium heat with some coconut buttercream again.

Remove one patty with your spatula from the milk bath and allow the excess milk to drain off before returning it to the pan.

Cook the patty again for another 3-5 minutes or until golden brown on both sides.

Remove from the pan to a serving plate and repeat Steps 10-12 with the remaining patties, allowing them to cool until warm to the touch.

Cut into quarters and eat as they are or as a vessel for some Escovitch Fish.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10
Unlock Exclusive Recipes & More! 🔓

Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!

Subscribe
Keywords
Bammy, Bammie, Jamaican Cassava Flatbread, Cassava coconut flatbread

Add new comment

The content of this field is kept private and will not be shown publicly.
Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart