The Jamaican flatbread made from grated cassava and traditionally cooked on a griddle is bammy.
Bammy is prepared from bitter cassava that has been grated, pressed, shaped into a round cake, and cooked. Traditional processing removes much of the cassava’s naturally occurring cyanogenic compounds before the bread is eaten. Modern versions may be soaked in coconut milk and fried or baked after the initial cooking.
Bammy has Indigenous Caribbean roots and is associated with the Taíno food tradition. It became an important Jamaican accompaniment, especially with fish, because its mild flavor and firm texture work well with sauces. Bammy is not the same as wheat-based roti or cornmeal johnnycake. The ingredient and preparation are central to its identity: cassava, rather than wheat or maize, provides the starch.