Jamaican Bammy is best described as a flat bread. Having lived in Britain I would say that it most reminds me of crumpets … toasted on the outside and soft instead. Growing up in Kingston, Jamaica I wasn’t accustomed to seeing bammy made at home it was something we purchased at the market. Made of grated cassava it’s known to be labour intensive to make from scratch. However, I’m always happy to get my hands on handmade bammy to go with my traditional Jamaican breakfasts like Ackee and Saltfish or Calaloo.
There are two quick and easy ways to prepare bammy: Toasted in an oven or fried in hot oil. It’s a delicious gluten-free substitute for bread with your meal.
1. Soaking: In a shallow dish soak 2 bammy in 1/2 cup of coconut milk or salted water. Pour half the liquid over bammy; flip bammy and pour the rest of the liquid; let stand for about 5 minutes. Note if you are using canned coconut milk dilute milk 50:50 with water
2. Toasting: Broil both sides of bammy until toasted. Cut open and spread inside with butter while still hot
3. Frying: Fry both sides of bammy in hot oil until golden brown. Cut in quarters
The Fay Way: Gold Members click below to watch me cook this recipe step by step.