Jamaican Bammies (Cassava Bread)

Cassava flatbread salad on top
jantroyka / Getty Images
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
518 Calories
29g Fat
64g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 518
% Daily Value*
Total Fat 29g 37%
Saturated Fat 25g 127%
Cholesterol 0mg 0%
Sodium 89mg 4%
Total Carbohydrate 64g 23%
Dietary Fiber 5g 19%
Protein 5g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Jamaican bammies is a traditional thick flat bread made from cassava flour usually eaten with fried fish or salt fish or to soak up the juices from escovitch.

Bammy or bami is very similar to casabe bread or yucca bread. The differences between the two include that bammies are thicker while yucca bread consists of grated cassava and salt fried in a skillet.

Bammies are soaked in coconut milk and then fried, steamed, or baked. The recipe below gives directions for frying and baking them.


  • 2 pounds of ​cassava (fresh yucca)
  • Salt to taste
  • 1 to 2 cups coconut milk

Steps to Make It

Make the Bammies

  1. Wash and peel the yucca (cassava).

  2. Using a grater, grate the yucca with the finest section.

  3. Using cheesecloth or a clean cotton towel, squeeze the grated cassava to remove as much moisture as possible, and discard the liquid.

  4. Add salt to the yucca mixture, and stir it in well, breaking up any lumps.

  5. Divide grated yucca into 2 equal parts, and set aside.

  6. Heat a frying pan. (A cast-iron skillet works well.) Do not add any oil.

  7. When the pan is hot, place half of the grated yucca in the middle of the pan. Spread it out with a spatula, or back of a spoon, into a circular cake that is approximately two inches around and 1/2 inch thick.

  8. Cook until bottom is golden and set, then flip and cook the other side until golden and set.

  9. Remove from the frying pan, and scrape off any scorched areas.

  10. Repeat with the other half of grated yucca.

  11. Pour the coconut milk into a shallow bowl or casserole dish big enough to hold the two bammy patties.

  12. Soak the bammies in the coconut milk for 10 minutes. Now either fry or bake them as directed below. When they are cooked, serve them with ackee, callaloo (callalu) or a vegetable run down.

Fry the Bammies

  1. While the bammies are soaking, heat a frying pan filled with 1/2 inch of vegetable oil until it reaches 350 F.

  2. Fry the bammies whole, cut in half, or cut into quarters until they are lightly brown on all sides, flipping over as necessary.

Bake the Bammies

  1. If you choose to bake the bammies instead of frying them, heat an oven to 350 F.

  2. Lightly butter the bammies on each side and bake for 15 minutes.