Bammy bread, similar in appearance to a traditional pancake, is a 4/12 to 5 inch diameter Jamaican flatbread made from the cassava root, also called Manioc in Latin American countries. We here in the States know it as tapioca.
If making these cakes from scratch, be aware that grated cassava has to be prepared carefully because in raw form, some varieties can contain cyanide. Your best bet is to buy bammies pre made either online or at a Caribbean market. Better yet, if traveling to Jamaica is in your future, be sure to pick up this delicacy that was revived over 15 years ago as a national heritage food.
The root is normally grated, rinsed at least once, and then dried before being salted and formed into small cakes. Similar in appearance to a flour tortilla, these bammies can be served with sweet syrup or as a breakfast food. Yet it is more common to find bammy bread served with fried fish, beef, and cheese. If you’re curious and want to taste for yourself, gather up the following ingredients:
2 Jamaican Bammies
1 cup milk or coconut milk
½ tsp. Nutmeg
½ tsp. Ground Cinnamon
1 tsp. Vanilla Flavoring
1 cup Cooking Oil
Cut bammy cakes into quarters and put in a shallow pan with all ingredients, except the cooking oil. Soak for 30 minutes. Fry both sides on medium heat. Drain and cool on a paper towel.