Fried Jamaican Bammy is a beloved side made from cassava flatbread soaked in milk and pan-fried until golden and crisp
You can smell it before you even hit the kitchen—my mom is frying Bammy again. The scent is buttery and warm, with that subtle hint of cassava that always takes me back to Jamaica. It’s one of those dishes that doesn’t get a lot of flash, but when it’s done right? Fried Jamaican Bammy steals the whole plate.
Bammy is a traditional Jamaican cassava flatbread, usually shaped into firm, round discs. It’s made by grating yuca (cassava), pressing out the starchy liquid, and cooking it into a dense flatbread. Traditionally, it’s labor-intensive and time-consuming—something our great-grandparents might’ve made from scratch. But thankfully, we can buy pre-made Jamaican Bammy online or in Caribbean grocery stores, and yes, you can even find Fried Jamaican Bammy on Amazon:
Buy Jamaican Cassava Bammy on Amazon (this post contains affiliate links)
What Makes Fried Jamaican Bammy So Special?
What makes this dish sing is the soak. We don’t just slice and fry it—we soak it overnight in milk. That step transforms the Bammy from stiff and dense to soft and creamy inside, while still holding its shape when pan-fried.
Now, there’s some debate here. Some folks soak their Bammy in coconut milk, and while that sounds delicious in theory, I find the fat content actually prevents it from soaking in as deeply. My preference? Whole milk or 2% milk does the job beautifully. Even half-and-half works if you’re going for extra richness.
After soaking, you dry the wedges just a little, then fry them in hot oil until the edges are golden and crisp. That contrast—crispy outside, creamy middle—is everything.
How to Prepare Fried Jamaican Bammy (Without the Stress)
Each round of Bammy is about 8 inches in diameter. I cut mine into four wedges like little pizza slices. After soaking in milk overnight, I dry them gently with paper towels. Then I fry them in a shallow pan with about ¼ to ½ inch of oil until they’re crisp and golden.
Don’t walk away. Bammy fries quickly, and it’ll go from golden to overdone fast. Flip them once and drain them on paper towels. And if you’re lucky, you might catch someone sneaking one straight from the paper towel stack. No judgment.
Pair It With: Escovitch, Ackee, Callaloo and More
Bammy is made to sit next to bold, saucy dishes. My all-time favorite pairing is Jamaican escovitch fish—crispy fried fish smothered in spicy pickled vegetables. The Fried Jamaican Bammy soaks up all the sauce and vinegar and holds its own. It also plays beautifully with ackee and saltfish, callaloo, or even Jamaican brown stew fish when you want something softer to balance the boldness of the dish. Try My Jamaican Bown Stew Chicken Recipe here!
And don’t forget—it’s delicious solo too. My mom serves it like a breakfast treat sometimes, golden and hot, with just a little butter melting into the center.
Make-Ahead Tips & Storage
Fried Jamaican Bammy is best eaten fresh, but if you want to prep ahead:
- Soak overnight: Do this the night before and keep the Bammy in the fridge.
- Pre-fry: You can fry the Bammy earlier in the day and reheat it in the oven at 350°F for about 5 to 10 minutes.
- Don’t microwave: It turns soggy.
- Store leftovers in the fridge wrapped in foil, then re-crisp in a pan or oven the next day.
Kitchen Tools I Love
To make this process smooth and mess-free, I recommend:
- Vinyl food prep gloves for soaking and drying
- ASETY Chef Knife for easy, even Bammy slicing
- Copper Chef Titan Pan – the 11-inch size is perfect for frying Fried Jamaican Bammy evenly
(this post contains affiliate links)
Inspired to Try Bammy?
If you’re craving something simple, authentic, and deeply satisfying, Fried Jamaican Bammy delivers every time. It’s the kind of side that tastes like home. Whether you’re pairing it with fish or just frying a few pieces for breakfast, it’ll make you feel like you’re standing in a warm Jamaican kitchen—no passport required.
If you loved this recipe or plan to make it, I’d love to hear from you!
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Love Jamaican Food Recipes? Check out my Ultimate Guide to Easy Jamaican Food Recipes
Jamaican Fried Bammy (Milk-Soaked Cassava Flatbread)
4
servings30
minutes40
minutes0
minutesKeep the screen of your device on
Ingredients
2 store-bought Jamaican Bammy rounds (about 8 inches wide)
2 cups whole milk (or 2% or half-and-half)
Vegetable oil, for frying
Directions
- Cut each Bammy round into 4 equal wedges, like personal pizza slices.
- Place the wedges in a shallow dish and pour milk over them until completely submerged.
- Cover and refrigerate overnight, allowing the Bammy to fully soak and soften.
- The next morning, remove Bammy from the milk and gently pat dry with paper towels.
- In a skillet or frying pan, heat ¼ to ½ inch of vegetable oil over medium heat.
- Fry Bammy wedges in batches for 3 to 4 minutes per side, or until golden brown and crispy on the outside.
- Remove from the oil and drain on paper towels.
Camille’s Notes
- Serve hot on their own or as a classic pairing with Jamaican escovitch fish or ackee and saltfish.
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