A Jamaican cassava flatbread soaked in coconut milk and pan-fried until firm and lightly crisp.
28 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Peel the cassava and grate it finely.
Press the grated cassava in a clean cloth for 1 minute.
Mix the cassava pulp with salt and press into 6 small disks.
Cook the disks in a dry pan for 5 minutes on each side.
Soak the bammies in coconut milk for 8 minutes.
Add vegetable oil to the pan and fry the bammies for 4 minutes on each side.
Transfer to paper towels and serve hot.
💡 Tip: After grating the cassava, press it in a cloth for 1 minute; the starchy dough should stay moist but not drip water.
🍽️ Serving suggestion: Serve bammies hot with roasted vegetables, bean stew, or optional hot sauce.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~250
kcal calories
3
g protein
48
g carbs
5
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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