Jamaican Bammies (Cassava Bread)
Jamaican bammies are a traditional pre-Columbian cassava flatbread, a staple of the island's cuisine.
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Instructions
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Preheat the oven to 350F if choosing to bake the bammies.
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Wash, peel, and finely grate the yuca.
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Squeeze the grated yuca in cheesecloth to remove moisture, then discard the liquid.
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Stir salt into the yuca, breaking up any lumps.
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Divide the yuca into two equal portions.
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Heat a dry skillet over medium-high heat.
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Press one yuca portion into a 2-inch round, 1/2-inch thick cake in the hot pan.
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Cook until golden and set on both sides, then remove and scrape off any scorched areas.
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Repeat with the second yuca portion.
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Pour coconut milk into a shallow dish and soak both bammies for 10 minutes.
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To fry: While bammies soak, heat 1/2-inch vegetable oil in a large skillet to 350F. Fry bammies until lightly browned on all sides, flipping as needed.
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To bake: Lightly butter both sides of the bammies and bake on a rimmed sheet at 350F for about 15 minutes, or until golden.
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Salt to taste and serve.