Bammy and Fried Fish - Jamaican style

 

The Making of Bammy

Bammy is a traditional Jamaican flatbread made from cassava, also known as yuca or manioc. The process is a labor of love that transforms the starchy root into a soft, savory staple. First, the fibrous cassava root is peeled and finely grated. The resulting pulp is then placed in a cloth bag and pressed to squeeze out all the bitter, poisonous juice. The dry, granulated cassava is then sifted to a fine flour-like texture. This flour is lightly salted and moistened with milk or coconut milk to form a dough. Small, round discs are then shaped and baked on a griddle or "bammy pan" until they are a light golden-brown color.

Common Pairings

Bammy is incredibly versatile and is most famously served with fried fish 🐟, especially steamed or escovitch fish. The crispy, starchy flatbread is perfect for soaking up the savory sauces and flavors of the fish. It is also a popular accompaniment to curried dishes and soups. For a simple meal, it can be fried until golden brown and paired with callaloo, ackee, or a simple avocado salad. Its mild flavor makes it a perfect canvas for a wide range of savory Jamaican dishes