Basic Bammy

Cassava (also know as Manioc, or Yuca) is a staple of African, South American, and Caribbean cookery. Flour from this starchy root is rich in carbohydrates, calcium, and vitamin C, and can be used to make gluten-free baked goods prized for taste, texture, and easy digestibility.

A Bammy is a cassava-flour based Jamaican fry-bread that traces its roots back to the island’s original inhabitants, the Arawaks. The chewy starches in the Bammy help soften the impact of spicy foods making them the perfect chaperone for all sorts of spicy stews, soupls, and curries.

In a large bowl add:

  • 2 cups of cassava flour,
  • 2 teaspoons baking powder,
  • 1 teaspoons of salt
  • 1 tablespoon honey
  • 1/4 cup fat (half ghee and half coconut oil works great)
  • 1 tablespoon rich yogurt
  • 1/2 cup warm water

Mix up the ingredients with your hands, merging the fat, flour, and warm water into larger and larger lumps, and then slowly working the lumps together to form a cohesive dough.

Once the dough has become both integrated and resiliant, lift it from the bowl and spend a couple of minutes kneading, enfolding, smoothing, and compressing it. At the point that a skin has formed on the dough but it still feels warm and springy to the touch, divide it into four smaller balls of dough, and then flatten each one out onto a wooden chopping block with a rolling pin.

Now smear some coconut oil over the bottom of a cast-iron pan or griddle. Fry the flat rounds of cassava dough in the thin layer of hot fat for about two minutes on each side twice. This will create a golden, spotted, chewy and very tasty Bammy.