Easy Way To Make Jamaican Bammy From Scratch Step By Step

coconut milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be used for moisture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine can be a cost-effective swap.

Peel the cassava using the preferred method.

Cut the cassava into small pieces and add to a blender, adding a small amount of water to help blend.

Blend the cassava until smooth, pausing to push down the cassava from the corners as needed.

Ring the blended cassava dry using a clean kitchen towel, ensuring to squeeze out all the juice.

If you have help, use a two-person method to ring the cassava by folding the towel and squeezing from both ends.

Rub the cassava flour to remove lumps until it is smooth and ready to use.

For pan bammy, butter a pan well and shape the cassava mixture into a flat pancake.

Cook the pancake for about 2-3 minutes before flipping, adding more butter to the pan before flipping for extra crunch.

For thicker bammy, butter a small pan and fill it with the cassava mixture, leveling it off nicely.

Cook on low heat for about 4-5 minutes before flipping it into a larger buttered pan to continue baking for another 4-5 minutes.

The final result yields about four thicker bammies and two pan bammies from the 10 cassava.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens