Jamaican Bammy
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Bammy is made from cassava, a perennial woody shrub, grown as an annual crop. The first known inhabitants of Jamaica, the Arawaks used cassava as a staple part of their diet. Part of the preparation is the shredding the cassava roots and squeezing out the juice - which has much of the toxic compounds.
The Bammy itself is a cake between 4/12 to 5 inches in diameter that is made from the stock. I understand it is called Manioc in the Latin American countries.
Bammy is seasonal, simply because of the nature of the cassava plant, but I assure you, you can get Bammy anytime in Jamaica.
If you are every told of short supplies, ignore that, check out 'Border' in St. Elizabeth, they seem to have it abundant there.
Traditionally, Bammy is served with peppery Fried Fish. But much of that has been changing, many still have Bammy with fried fish, but more people have been using it in other dishes and even just for a snack, for example, with cheese.
Forgive me, but I enjoy it most the way came to know it - Fried Fish and Bammy!
Here’s a little recipe to get you started:
Ingredients
Preparation
Cooking
That's it! |
You can then slice your Bammies in whatever shape or size you desire and serve, hopefully you will be serving it with Fried Fish :-)
More free Jamaican Recipes here.
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