Bammy Many Ways

Photo by Franz Marzouca

Summer/Fall 2006 & Summer/Fall 2008

Bammy from Scratch

  • 1 cup cassava flour
  • Pinch of salt


  1. Mix together cassava flour and salt and spread evenly on the bottom of a small Dutch pot or heavy-based pan.
  2. Let brown lightly, flip to the other side and let brown lightly.

Makes 1 bammy

Cassava wrap

  1. Sprinkle about 1/4 cup of cassava flour, mixed with a pinch of salt, at the bottom of the Dutch pot or sauce pan – enough just to make a thin layer.
  2. Let it brown very lightly on both sides.
  3. Remove and place on plate.
  4. Fill with prepared vegetables, meat, sauce or whatever you desire.

Roll up and enjoy.

Prepare Store Bought Bammy

  • Milk (enough to cover bammy)
  • 1/4 pound/112g butter
  • Salt and pepper


  • Soak the bammy in milk for 1 minute with a pinch of salt.
  • Drain milk from bammy. Place some butter in a saute pan and cook bammy on both sides until golden brown.


Cee Watson's Spicy Bammy

  • Bammy, cut in triangular wedges (or strips, like French fries)
  • Salt (just enough to taste)
  • Black pepper
  • Coconut milk, enough to cover bammy


  1. Mix pepper, salt and milk in a shallow bowl.
  2. Soak bammy in the mixture then fry in greased, non-stick pan.
  3. Eat plain or with sprat, chicken, avocado or anything else you desire.


Chappy St. Juste's Bammy

  • Bammy, cut in quarters
  • Milk
  • Water
  • Pinch of salt
  • Butter


  1. Soak bammy in a mixture of milk and water (just enough to cover the bammy) and salt. Let soak – overnight if possible.
  2. To steam: Heat a large non-stick frying pan over medium heat.Drain excess milk from
  3. bammy, butter the pieces on both sides and place in pan. Cover and let steam until brown – 5 to 6 minutes for each side. The steamed bammy is soft and chewy.
  4. Drizzle honey or pancake syrup on top, or eat with ackee and saltfish, escoveitch fish, avocado, scrambled eggs, or any topping of your choice.


-By Cee Watson and Chappy St. Juste

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