Bammy Many Ways
Photo by Franz Marzouca
Summer/Fall 2006 & Summer/Fall 2008
Bammy from Scratch
- 1 cup cassava flour
- Pinch of salt
- Mix together cassava flour and salt and spread evenly on the bottom of a small Dutch pot or heavy-based pan.
- Let brown lightly, flip to the other side and let brown lightly.
Makes 1 bammy
- Sprinkle about 1/4 cup of cassava flour, mixed with a pinch of salt, at the bottom of the Dutch pot or sauce pan – enough just to make a thin layer.
- Let it brown very lightly on both sides.
- Remove and place on plate.
- Fill with prepared vegetables, meat, sauce or whatever you desire.
Roll up and enjoy.
Prepare Store Bought Bammy
Cee Watson's Spicy Bammy
- Bammy, cut in triangular wedges (or strips, like French fries)
- Salt (just enough to taste)
- Black pepper
- Coconut milk, enough to cover bammy
- Mix pepper, salt and milk in a shallow bowl.
- Soak bammy in the mixture then fry in greased, non-stick pan.
- Eat plain or with sprat, chicken, avocado or anything else you desire.
Chappy St. Juste's Bammy
- Bammy, cut in quarters
- Pinch of salt
- Soak bammy in a mixture of milk and water (just enough to cover the bammy) and salt. Let soak – overnight if possible.
- To steam: Heat a large non-stick frying pan over medium heat.Drain excess milk from
- bammy, butter the pieces on both sides and place in pan. Cover and let steam until brown – 5 to 6 minutes for each side. The steamed bammy is soft and chewy.
- Drizzle honey or pancake syrup on top, or eat with ackee and saltfish, escoveitch fish, avocado, scrambled eggs, or any topping of your choice.
-By Cee Watson and Chappy St. Juste
We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: firstname.lastname@example.org