Bammy is a popular Jamaican bread that just happens to be kosher for Passover, gluten free and delicious any time. It has a mild slightly sweet flavor, but it's the texture that is really amazing. Crispy on the outside and tender in the middle, it's the perfect antidote to too much matzo!
Bammies are served at any meal just like regular bread with fish, meat, or veggies, but it is also enjoyed on its own as a snack.
Learn about the Passover experience in Jamaica click here.
- Cook Time
- Prep Time
- 2 Pounds fresh Yucca (can be bought at most supermarkets, I got mine at whole foods)
- 1-2 cups coconut milk
- 1 teaspoon salt
- Wash the yucca.
- Peel the yucca. Make sure to get all of the skin off, you will not want any in your bread.
- Using a grater or food processor, grate the yucca.
- Once grated, pour onto a cheesecloth and squeeze out all excess moisture. Discard the liquid.
- Place the yucca in a bowl and stir in salt.
- Spray a cast iron pan with cooking oil. Heat over medium high heat.
- When the pan is hot, place half of the grated yucca in the middle of the pan. Spread it out with a spatula, or back of a spoon, into a circular cake.
- Cook for 8-10 minutes on one side, flip, and cook the same amount of time on the other side.
- Soak the bammy in coconut milk for 5-10 minutes.
- In the same heated pan as before, fry an additional 3 minutes on each side.
- Cut into quarters and enjoy!