Steam Bammy: A Quick, Easy, And Delicious Recipe

Bammy is a Jamaican flatbread made from cassava. It is a traditional gluten-free dish that has been passed down from the indigenous Arawak people, Jamaica's first inhabitants. The flatbread is usually soaked in coconut milk and then fried, steamed, or baked. Here is a step-by-step guide on how to cook steamed bammy.

How to form bammy dough

To form bammy dough, you'll need to start by peeling and grating the cassava root. Place the grated cassava in a clean dish towel and wring out the excess moisture. Discard the juice and rinse the sink out afterward.

Next, sprinkle the cassava with salt and toss gently to distribute it evenly. Then, divide the mixture into 1-cup portions and form each portion into a tight ball.

Now it's time to flatten each ball of cassava. Place each ball on the counter and press down lightly to create a thick disc. If the cassava sticks to the counter, dust the surface with a little flour first. Each disc should be about 4 inches in diameter and 1/2 inch thick.

If you're using cassava flour instead of fresh cassava root, simply mix the flour and salt together in a large bowl before adding water to create a stiff, dry dough.

How to cook bammy in a skillet

Firstly, prepare the bammy mixture. Peel and grate the cassava root into fine shreds. Squeeze out the excess moisture from the cassava, then sprinkle with salt. If you are using cassava flour, mix it with water to form a stiff dough.

Next, heat a large skillet over medium-high heat. Do not add any oil. Place half of the bammy mixture in the middle of the pan and spread it out into a circular shape, about 4 inches in diameter and 1/2 inch thick.

Cook the bammy until the bottom is golden, then flip and cook the other side. Repeat with the other half of the mixture. Remove the bammy from the pan and set aside.

Now, heat some broth and coconut milk in the skillet. Place the bammy patties in the simmering liquid, cover the pan, and cook for 3-4 minutes on each side. You can also fry the bammy in oil at this stage if desired.

Finally, soak the bammy in coconut milk for 5-10 minutes. Return the bammy to the skillet and steam over medium heat for another 3-5 minutes. Serve warm and enjoy!

How to steam bammy in broth

Bammy is a Jamaican flatbread made from cassava. It is usually soaked in coconut milk and then fried, steamed, or baked. Here is a step-by-step guide on how to steam bammy in broth:

Ingredients:

• 1 lb (450 g) cassava root or 3 cups (750 ml) cassava flour
• 1 to 2 tsp (5 to 10 ml) salt
• 1/4 cup (60 ml) fish broth or vegetable broth
• 1/4 cup (60 ml) unsweetened coconut milk
• 13.5 oz (400 ml) can coconut milk
• Vegetable oil or ghee

Instructions:

• If using cassava root, peel and grate the root into fine shreds. Place the grated cassava in a clean dish towel and wring out the excess moisture. If using cassava flour, mix it with salt and add water to create a stiff, dry dough.
• Divide the cassava mixture into 1-cup (250-ml) portions and form each portion into a tight, compact ball.
• Flatten each ball of cassava into a thick disc, about 4 inches (10 cm) in diameter and 1/2 inch (1.25 cm) thick.
• Heat the broth and coconut milk in a large skillet over high heat until it reaches a boil. Reduce the heat to low and maintain a slow simmer.
• Place the bammy patties in the simmering broth and cover the pan. Cook the bammy for 3 to 4 minutes per side, making sure to keep the pan covered to trap the steam inside.
• Once the bammy is cooked, remove it from the skillet and serve warm.

Tips:

• The liquid in the skillet should be just enough to create a steady amount of steam, about 3/8 inch (1 cm) high.
• Do not uncover the skillet until it is time to flip the bammy discs over. This will help maintain the steam needed for cooking.
• For a more traditional Jamaican experience, serve bammy with fried fish or Jamaican escovitch fish. It also goes well with ackee, callaloo, or steamed cabbage.

How to fry bammy

Bammy is a traditional Jamaican flatbread made from cassava, also called yuca or manioc. It is gluten-free, vegan, and paleo-friendly.

Ingredients:

• 2 lb of fresh cassava
• 1 teaspoon of Himalayan pink salt
• 1 cup of coconut milk (or cow's milk)
• Oil for frying (olive oil is recommended)

Utensils:

• Grater or food processor
• Cheesecloth or muslin cloth
• Frying pan or skillet
• Pastry brush
• Mould/ring
• Cooling rack

Method:

First, grate the cassava pieces using a box grater or a food processor. If using a food processor, make sure the cassava is chopped into very small pieces and add some water if necessary to achieve a fine, lump-free consistency.

Next, place the grated cassava into a cheesecloth or muslin cloth and squeeze out the excess liquid. Discard the liquid, as it is toxic in its raw state.

Place the cassava in a bowl and add the salt, mixing well to distribute it evenly.

Add about ¼ cup of water to re-hydrate the cassava pulp—it should be slightly wet, not dry.

Lightly grease your frying pan and place it on low heat. Add one cup of dry cassava to the pan and press it down to form a disc about ½ inch thick. Cook each side for about 10 minutes, until sealed.

Remove the cassava disc from the pan and leave it to cool on a cooling rack.

Once cooled, cut the cassava disc into quarters or leave it whole, depending on your preference.

Place the cassava in coconut milk (or cow's milk) and soak for about 10 minutes.

Remove the cassava from the milk, blotting off any excess.

Add oil to a skillet over medium-high heat and fry the bammy until golden brown on each side, about 3 minutes per side.

Serve warm. Bammy goes well with fried or steamed fish, but it can also be served with anything, including vegan alternatives such as vegetables or legumes/peas.

Tips:

• If you are not using your bammy right away, it is important to freeze it immediately, as cassava can turn rancid when left unused.
• For best results, use a mould to shape your bammy. An adjustable cake ring can be used to customise the size.
• Don't make your bammy too flat—it should be about 1 inch thick.
• If you are using a food processor, you may need to add some water to achieve the right consistency.
• When choosing cassava, select tubers that are free from blemishes and soft spots.

How to store bammy

If you don't plan on using your bammy right away, it's important to freeze it immediately. Cassava can turn rancid or sour if not used promptly.

The best way to store homemade bammy is to line a ziplock container with parchment paper. You can also sandwich the bammy between sheets of parchment paper if needed. Just make sure to defrost it before cooking.

For the best results, use a mould to form your bammy. An adjustable cake ring is a good option as it allows you to modify the size. Your bammy should be about an inch thick; avoid making it too flat.

Frequently asked questions