What is Breadfruit Bammy Bake?

Breadfruit Bammy Bake is a sun-soaked meeting of two Caribbean icons. Bammy is a beloved Jamaican flatbread with Arawak–Taino roots, traditionally made from grated cassava, pressed, and cooked on a hot griddle, then often soaked in coconut milk before a final fry. Breadfruit, on the other hand, is a centuries-old island staple, introduced widely to the Caribbean in the late 18th century and favored for its bread-like texture and versatility. This bake reimagines bammy by blending grated green breadfruit with cassava flour and baking it until the edges are golden and the center is tender and fragrant with coconut.

Why you’ll love it

• Robust yet tender texture: The combination of breadfruit and cassava yields a moist interior with a delicate crumb and gently crisp exterior.
• Coconut-kissed flavor: Full-fat coconut milk and a brush of coconut oil create subtle sweetness and tropical aroma without overwhelming the savory base.
• Versatile serving: Pair it with jerk chicken, pepper shrimp, callaloo, ackee and saltfish, or enjoy solo with a pat of vegan butter or a drizzle of honey.
• Naturally gluten-free: This bake uses cassava flour, making it friendly for those avoiding gluten while keeping the spirit of traditional bammy.

Technique notes and tips

• Choose firm, unripe breadfruit. It should be green with minimal give; ripe breadfruit is sweeter and softer and will change the texture.
• Quick rinse is key. Breadfruit latex can be sticky; a brief rinse after grating keeps your texture clean without waterlogging.
• Optional leavening: Baking powder lightens the crumb. For a denser, more traditional feel, omit it.
• Skillet toast for depth: A short pre-bake toast adds nutty, smoky notes and improves the crust.
• Hydration matters: Cassava flour absorbs differently by brand. If your dough crumbles, add warm water 1 tablespoon at a time until it holds together; if sticky, dust with a little extra cassava flour.
• Coconut milk soak variant: For a more classic bammy vibe, soak the shaped rounds in lightly salted coconut milk for 10–15 minutes before baking, then pat dry and proceed. This produces a custardy center.
• Make ahead: Shape and par-bake for 10 minutes, cool, and freeze. Reheat from frozen at 200°C/400°F for 10–12 minutes.

Cultural roots

Bammy is one of Jamaica’s culinary touchstones, a dish that speaks to Indigenous ingenuity and resilience. The Arawak–Taino processed cassava to remove toxins and transform a drought-tolerant root into satiating flatbreads that could be stored, soaked, and revived. Breadfruit carries an equally storied history across the Caribbean and Pacific, prized as a community-sustaining crop that thrives in tropical climates. By combining them, this recipe nods to ancestral techniques while embracing kitchen creativity and sustainability: breadfruit trees provide abundant harvests with minimal inputs, and cassava remains a staple of food sovereignty in the region.

Serving ideas

• Savory platter: Serve warm wedges with escovitch fish or jerk mushrooms, plus a side of mango slaw.
• Breakfast bite: Split and griddle with a touch of coconut oil; top with ackee and a sprinkle of Scotch bonnet flakes.
• Sweet finish: Brush with coconut oil and dust with cinnamon sugar; serve with grilled pineapple.

Ingredient swaps and variations

• Cassava alternatives: If cassava flour is unavailable, use finely grated fresh cassava (well-pressed to remove liquid). Tapioca starch alone is too light; combine with a denser flour for structure.
• Aromatics: Replace scallions with chives or thyme leaves. Add a pinch of nutmeg for more warmth.
• Fat choices: Neutral oil works, but coconut oil gives the signature tropical profile.
• Heat it up: Fold in minced Scotch bonnet for a spicy, snackable round.

Texture troubleshooting

• Crumbly and dry: Add 1–2 tablespoons warm water or a splash more coconut milk; let rest 5 minutes.
• Too sticky to shape: Dust hands and dough with a teaspoon of cassava flour and gently pat into rounds.
• Pale exterior: Increase the finishing broil by 1–2 minutes, watching closely to avoid scorching.

Personal note

This Breadfruit Bammy Bake captures island comfort in a way that feels both grounded and modern. Baking instead of frying keeps it light while honoring the ritual of coconut milk and cassava. Each slice carries a whisper of history—Taino technique, Jamaican sensibility, and the generous, bread-like embrace of breadfruit. It is heritage you can hold in your hands, ideal for sharing around a table piled high with bold, peppery flavors and laughter. Whether you are reliving memories of a seaside cookshop or meeting bammy for the first time, this version offers an approachable, nourishing gateway to a treasured Caribbean tradition.