Bammy is a flat circle bread made from cassava and was a staple in the Taino diet. Bammy is one of Jamaica’s cultural food, and it is best served fried or steamed with fried or steamed fish.
What Is Cassava?
Cassava has been apart of Jamaica’s history. The native Jamaicans (Arawak Indians/Taino Indians/Native Americans) grew cassava among other staple foods for daily consumption. How to use cassava to make dumplings
Really should not be confused with
Indians from India (East Indians). They are two different groups. East Indians came to Jamaica from India in 1845 as paid slaves (Indentured laborers)
Cassava root is dark brown on the outside while the inside is gray or reddish. Some kinds taste sweet while others are bitter. Cassava is a product that can withstand temperature and drought and needs little if any fertilizer, Compared to corn, potatoes, beans, and bananas, cassava is the most adaptable.
Cassava is also dangerous. Like any other tuber, cassava can release toxic substances such as hydrocyanic acid. This must, therefore, be properly prepared and cooked before consumption. Although cassava is rich in starch and calories, it is harmful to have a diet based mainly on this root. Moreover, the rose is prone to certain pests and diseases. Cassava can also use to make bioplastic.
In olden days, Jamaicans used starch powder to starch their clothes before ironing them. This process is named ‘searching’. The process of ‘searching’ involves soaking items of clothing in the cassava-starched water, adding these to dry, then ironing them.
Extract starch from cassava
Removing starch from cassava roots is a fancy progress. The tubes are peeled and chopped then grated. The starch is extracted, and water is removed again. The production process creates huge amounts of starch-rich waste water – and when that ferments, it produces methane, a highly toxic climate killer. The final product is a pure starch powder which used both for food and the chemical industry. This damage the weather because the waste it produces contains a big amount of organic and natural compounds.
Jamaican Bammy Recipe
2 lbs. cassava
1 Dutch pot or skillet
1 Tsp. salt (add a little at a time while tasting)
1/2 cup flour (for foundation)
Part of cheesecloth
You must put the grated cassava to dry for at least two hours after extracting the juice. If not, the bammy will be smooth and saggy, and that would not be a Jamaican Bammy
Peel the cassava, then wash with water. Slice into medium pieces or let it stay as it is.
Grate the cassava, using a grater. Put the roughly grated cassava in the cheese cloth and squeeze out the juice, discard the juice.
Put the grated cassava (residue) on a cookie sheet or on a flat surface; let it remain until it is dry; stirring it from time to time (every 5 minutes, until it is dry) also remove any lumps.
After the grated cassava has been dried, put it into a medium-size bowl and add the flour and salt. Add water a little at a time and mix the grated cassava and flour into a soft dough
Place a Dutch pot or fry pan over a very low fire. Put 1 cup of dough into the hot skillet or Dutch pot, use a dish bath towel to press the bread firmly into the pan so that it requires the formation of the bottom of the pan.
Cook each side of the bammy for about 5 mins. Use a spatula to turn the bammy to bake lack of. Rem