Bammy (Jamaican cassava flatbread)
Chewy cassava flatbreads soaked in coconut milk and fried until crisp edged, the classic partner to escovitch fish.
- Time40 min
- LevelMedium
- Costabout £0.41 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the cassava flour and salt. Add the warm water gradually, stirring, then knead for 2 minutes into a firm, smooth dough. Rest for 10 minutes.
10 min - 2
Divide into 4 balls and press each into a round about 12 cm across and 1 cm thick, using damp hands. Smooth the edges so they do not crack.
- 3
Heat a dry non-stick frying pan over a medium heat. Cook each bammy for 4 minutes on each side until pale and firm.
8 min - 4
Pour the coconut milk into a shallow dish. Soak the bammies in it for 3 minutes each side, so they soften and swell.
6 min - 5
Heat the oil in the same pan and fry for 3 minutes on each side until golden and crisp at the edges.
6 min - 6
Serve hot, split into wedges, with fish, ackee or just butter.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.