dileenthompson 
This recipe guides you through the traditional process of making Bammy from whole cassava root. It’s a labor of love, but the result is authentic and rewarding.
Yield: 4-6 bammies
Prep time: 45 minutes (plus 2+ hours for soaking)
Cook time: 20-30 minutes
Ingredients
- 1 large cassava (yuca) root (about 2 lbs)
- 1 tsp salt
- 1 can (13.5 oz) coconut milk
- Water, for soaking
- Coconut oil, vegetable oil, or butter for frying or baking
Traditional Method: From Whole Cassava
Part 1: Preparing the Cassava
- Peel the Cassava: Using a sharp knife, slice off both ends of the cassava. Make a deep slit lengthwise and use the knife to pry and peel off the tough, brown, waxy skin. Ensure you also remove the inner pinkish-brown layer beneath the skin.
- Grate: Rinse the peeled cassava. Using the fine side of a box grater or a food processor with a grating attachment, grate the entire cassava root into a bowl.
- Remove Moisture (Traditional Way): Place the grated cassava into a large piece of clean cheesecloth or a strong kitchen towel. Squeeze and wring it over a bowl with immense pressure to extract as much of the milky, starchy liquid as possible. This liquid is toxic and must be discarded. This step is crucial for the right texture.
- Soak: Transfer the dry, grated cassava to a clean bowl. Cover with fresh water and let it soak for at least 2 hours, or overnight in the refrigerator. This step helps to remove any remaining toxins and bitterness.
- Drain and Dry: Drain the soaked cassava and squeeze it dry once more in the cheesecloth. It should feel like a damp, coarse meal.
Part 2: Forming and Cooking the Bammy
- Season the Meal: In a bowl, mix the dried cassava meal with the salt. Gradually add the coconut milk, mixing until the mixture comes together into a firm but pliable dough. It should hold its shape when squeezed.
- Form the Bammies: Take a handful of the dough (about a cup) and press it firmly into a flat, round cake, about 1/2-inch thick and 5-6 inches in diameter. Smooth the edges. Traditionally, a special “Bammy press” is used, but you can use your hands or press it firmly in a flat-bottomed bowl or plate.
- First Cook (Griddle): Heat a lightly oiled skillet or griddle over medium heat. Cook each bammy for 3-5 minutes on each side, until they are firm and have golden-brown spots. This sets the shape.
- Second Cook (Soaking & Frying/Baking): This is the signature step that gives bammy its unique moist-yet-chewy texture.
- Soak: Place the griddled bammies in a shallow dish and cover them with a mixture of equal parts coconut milk and water, or just coconut milk for a richer flavor. Let them soak for 5-10 minutes to absorb the liquid. They will soften.
- Final Cook:
- To Pan-Fry: Heat about 1/4 inch of oil (coconut oil is traditional) in a skillet over medium heat. Fry the soaked bammies for 2-3 minutes per side until golden brown and heated through.
- To Bake (Healthier): Preheat oven to 375°F (190°C). Place the soaked bammies on a greased baking sheet. Brush the tops with oil or melted butter. Bake for 15-20 minutes, flipping once, until golden and slightly puffed.
Modern Shortcut Method
If you can find frozen, grated cassava (often labeled as “yuca” or “manioc” in Latin or international markets), you can skip the peeling, grating, and soaking steps.
- Use Frozen Grated Cassava: Thaw 1 lb (about 4 cups) of frozen grated cassava.
- Squeeze Dry: Place it in a cheesecloth and squeeze out any excess water.
- Proceed with the recipe: Continue from Step 1 of “Part 2: Forming and Cooking the Bammy” above, mixing the dried cassava with salt and coconut milk.
Chef’s Notes & Tips for Perfection
- Safety First: Raw cassava contains cyanogenic glycosides, which can release cyanide. The processes of peeling, grating, and most importantly, squeezing and soaking, are essential to make it safe for consumption. Do not skip these steps when using fresh cassava.
- Texture is Key: The initial squeeze is the most important step. The cassava must be as dry as possible before adding the coconut milk.
- Don’t Rush the Soak: Soaking the griddled bammies in the coconut milk is what transforms them from a dry, crumbly cake into a uniquely moist and chewy flatbread.
- Serving Suggestion: Bammy is the classic partner for fried fish (especially Escovitch Fish). The mild, spongy bammy soaks up the tangy vinegar sauce perfectly. It’s also excellent with stews, curries, or simply enjoyed with a pat of butter.
Enjoy this delicious and historic taste of Jamaican cuisine
