The Tasty Ways to Enjoy Bammy

Bammy is made from cassava, one very starchy carbohydrate, commonly enjoyed with fish. The closest description for bammy would be flat bread. This bread dates from to the original Caribbean inhabitants, up to modern day. The texture is similar to British crumpets, with a toasty outside and a soft inside. It is definitely a staple, made commericially and from scratch. Unfortunately, the commerical version tends to be high in refined sodium and has been dried to preserve it. For those individuals from Kingston, JA, you've probably only experienced store-bought bammy and never saw the extremely laborious process of making bammy from grated cassava. This process entails, grating cassava by hand, removing all liquid with cheesecloth, adding salt to remaining pulp, forming and frying bammy into an even circle shape, and then browning both sides. Either way, that hand-made bammy goes splendidly with and when you're craving those traditional Jamaican dishes.

For store-bought or home-made bammy, you would prepare it by re-toasting or re-frying. It is customary to saturate the commercial bammy in some type of milk beforehand, because it is hard, but that is not necessary for Jah Manna bammys. If you choose to soak them in milk, be sure to use coconut milk to keep them vegan and dairy-free. Keep in mind, both of these preparations are for the thicker variety of bammy!

First, you will soak it in coconut milk or salted water (1/2 cup liquid per 2 bammy), in a shallow pan.

(If you plan to use canned coconut milk, you should dilute it half and half with water.)

Next, pour half the liquid on top, then flip, and pour the remaining liquid. After 5 minutes, either TOAST by broiling until toasted or FRY in hot oil until golden, about 6 to 7 minutes. You can spread with butter, while hot, if desired.

Voilá! You now have a delicious bread that is both gluten-free and dairy-free, and probably even better tasting than bread!