Back to Back Issues Page
Jamaican Bammy...The Cassava Treat #013
April 20, 2005

Here’s a nifty little search tool you could use if you info-farm. You may have to press the Ctrl key to make it work, give it a try.

You can stick it in the upper left corner of your browser for 24/7 use. SearchIt! Jamaican Bammy

Jamaican Bammy is loved by the pickiest of eaters. Surely some people will swear that bammy has no taste to write home about but that’s just some people, Yah Mon!

Well, bammy a 4/12 to 5 inch diameter cake that is made from the cassava root, also called Manioc in the Latin American countries, can be prepared in a variety of ways for human consumption. One must be very careful though at trying to make bammy from this root vegetable. The reason is, some cassavas are poisonous and choosing the right variety to make bammy will take some training from the experts. I strongly recommend buying the already made bammies from your local Jamaican grocery store.

And I implore you; don’t ask for cassava cakes when you get to the store? That’s too “politically correct.” After all, Ahem.

Now there are many different ways to have bammies from frying to eating them as is, but I am going to put a little spin on the usual ways to make your bammy-eating an, “A- ha” moment.

You know bammy was always eaten with fried fish back in the old days. However that marriage has been over for awhile and there is no need to gossip about the aftermath of the divorce, there is none. It's a free-for-all now. You can enjoy your bammy with anything you like. Even beef, or cheese… Yah Mon!

Now try this:


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. Allow bammy to soak for about thirty minutes, or even less.

Fry the pieces, on medium fire, on one side until light brown and do the same for the other side. When they are ready, remove them from the skillet or frying pan, and let them drain and cool on a paper towel.

They’re Ready!!! You can eat them with you favorite meat, fish, or stew.

Here is something that you maybe have never heard. When you make Stew Beef, add pieces of non-fried bammy to the pot ten minutes before the stew is ready. If the stew is right, as it always is following my instructions, the bammy pieces will thicken the stew and the stew-soaked bammies will have a bite like Jamaican dumplings. Yah Mon!

“Mi mout’ a wata!” Translation: “Mouth Watering!”

You can even boil bammy with a little salt and water then slap a little butter on it. I’ve done it already…but don’t tell anyone…Shhhh! That’s real Ghetto! Cool?

Yah Mon!

Uncle Zack

Some people use the Internet for E-Commerce but just cant get it. Lets see if you can Get It! If you don't. Keep on'll succeed one day.


© Copyright Foodie Jamaican; e-zine for, 2005. All Rights Reserved.

Back to Back Issues Page