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Bammy: recipe illustration
Breakfast

Bammy

A traditional Belizean cassava flatbread, cooked in the oven and then fried, with a dense texture and a slightly crisp outside. It is enjoyed at breakfast or alongside a dish with sauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the cassava, remove the central fibre and grate it finely, ideally with a fine grater or a food processor.
  2. Mix the grated pulp with the coconut, the coconut milk, the salt and the sugar until you have a moist dough that holds together.
  3. Preheat the oven to 180 °C. Shape the dough into rounds about 1 cm thick in a well-greased round tin or straight onto a tray.
  4. Bake for 40 minutes until the top is golden and the edges pull away, then flip and bake for another 15 minutes.
  5. For a more traditional bammy, fry it afterwards in hot oil for 3 minutes per side to make it crisp.
  6. Let it cool for a few minutes before cutting into wedges.

Variations and tips

Sweet version. Add 2 extra tablespoons of sugar and a pinch of cinnamon to the dough.

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Original Ecomely recipe.