Griddled · Cassava Flatbread

Bammy

🫓

Photo coming soon

It's a direct descendant of casabe, the bread the Taíno were baking in Jamaica a thousand years before Columbus arrived.

Grated cassava is pressed to remove its liquid, sifted into flour, and pressed into flat rounds that are griddled until firm, then often soaked in coconut milk and fried again. A fixture beside plates of fried fish at north-coast beach shacks and roadside stands.

Why it's made this way: The grate-press-toast method comes straight from the Indigenous Taíno, who used it to turn cassava, otherwise mildly toxic when raw, into a safe, storable daily bread.