Ingredients
Equipment
Method
From Scratch
- Peel and wash the cassava root thoroughly.
- Grate using a fine grater.
- Place the grated cassava in a clean cloth and squeeze out as much liquid as possible.
- Combine the grated cassava with salt in a mixing bowl.
- Mix to form a slightly crumbly but moist dough.
- Divide into 4-6 equal portions.
- Shape each into a flat disc about ½ inch thick and 5 inches in diameter.
- Heat a skillet over medium heat with a small amount of oil.
- Cook the bammy discs for 5-7 minutes per side until golden brown and cooked through.
Optional Coconut Soak
- Soak the cooked bammy in warm coconut milk for 5-10 minutes for added flavor and softness.
- Remove and drain.
- Lightly fry again for a crispier texture.
Premade
- Soak store-bought bammy disks in warm coconut milk for 5-10 minutes.
- Fry in a lightly oiled skillet until golden on both sides.
- Serve alongside escovitch fish, jerk chicken, or any Jamaican dish.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The key to good bammy is squeezing out as much liquid as possible from the grated cassava—this removes the bitter compounds and ensures the discs hold together during cooking. Cooked bammy can be stored in the refrigerator for up to 3 days or frozen for up to 3 months; reheat by pan-frying or toasting directly from frozen. The coconut milk soak is optional but traditional, adding moisture and flavor before the final fry for contrast between a crispy exterior and soft interior. If you're short on time, premade bammy disks are available at Caribbean markets and only need soaking and frying. Serve alongside any protein with bold flavors—the mild cassava base acts like a neutral canvas that soaks up sauces and juices.
