Bammy

Bammy originates with the Taínos, the first inhabitants of the island they called Xaymaca, long before Christopher Columbus's arrival. This people cultivated bitter cassava as a staple food and had developed, out of necessity, extensive knowledge for removing the toxic juices before consumption. This flatbread survived Spanish and then British colonization, passing through the centuries almost unchanged in rural Jamaican households. Enslaved Africans brought to the island adopted and perpetuated this preparation, integrating it permanently into Jamaican Creole cuisine. Today, bammy remains one of the rare direct culinary testimonies of Taíno civilization to have reached us.

• 1 kg fresh bitter cassava
• 1 teaspoon fine salt
• clean water for rinsing
• coconut milk (optional, for soaking before final cooking)

1. Peel the cassava and grate it finely using a grater or a traditional stone or wood instrument studded with points.
2. Place the grated pulp in a thick cloth or canvas bag, then press firmly to extract the maximum amount of bitter and toxic liquid.
3. Let the pressed pulp rest for a few moments, then crumble it by hand to obtain a homogeneous and slightly crumbly texture.
4. Lightly salt the pulp, then arrange it in a circle on a hot griddle or cast iron plate preheated.
5. Press the flatbread with the back of a spoon or a flat stone to compact it well and help it bind together.
6. Cook over moderate heat for several minutes on each side, until a golden crust forms and the flatbread is firm.
7. Let cool slightly before serving, or soak in coconut milk then cook again to soften it if keeping for later.

Bammy offers a dense and slightly rubbery texture when raw, which becomes crispy on the outside and soft on the inside after cooking. Its taste is mild and neutral, similar to cooked cassava, making it a subtle accompaniment rather than a dominant dish. When soaked in coconut milk before the second cooking, it takes on a rounder and slightly sweet flavor.