My Great-grandmother would make these from scratch by pounding the cassava, washing it and letting it sit in the sun. She used to send them up to DC for my grandmother to sell at her Jamaican carryout. The best bammy you ever taste! I miss you Mama Hall. 🙏🏽 Thanks for the updated technique Chef!❤️
We call this Cassava bread in St Kitts. It is done on a hot plate not in the frying pan and we have two kinds. Just plain or we put coconut mixture in and make a tart.
OMG! When I saw the title I literally screamed with excitement. Thank you! I cant stand the frozen ones in the west indian stores. I appreciate this recipe
Great one Morris this is a short and spicy way i did mine for the first time in history it take me alot of patience by doing what my parents and older folks and the help of RU-vid screech a farmer gave me some beautiful pounds of sweet casava roots for free i prepared them the same day peel and put in water to soak use a grater been my blender is thin and no food processor my hands are good on grate i juice the water out then i had my own twist to it i grate a whole coconut and mix in the bammy no salt before i the coconut i set some a side in the freezer to use make dumplings the rest i just coconut a bit of sugar mix it and freeze it i had it two weeks ago 2 days ago i just started baking by frying and slice to eat i had the rest for breakfast the next day and got 4 large ones im so proud of myself for trying to make something i always dreaming of i must say the coconut 🥥 was wow try it my greatest delight was my little princess help along too i teach her a little cooking skills this is a start that if i need bammy i don't have to stress myself when i can make it but i will give my support in many ways thank you for sharing
Thanks for the recipe. My parents used the juice to make starch for the clothes. They would strain the water off . They used a Dutch pot to bake the bammies.
Mr. Morris you are back at it again another great recipe and I know it taste wonderful. Do you have a digital recipe book if you don’t start doing one put it on social media so everything that you make you keep adding to it and it could be purchased, brings in a lot of revenue. Trust me on that.
Morris used a sweet Cassava, but is showing the steps of what to do when you make the Bammy authentically with bitter Cassava. In his area he can't find the bitter Cassava.
Toxic cassava water?!?! No sir! The whole of west African blends the cassava in water to make fufu and we eat it all. We even fry it to make cassava fries or steam it like Irish potato and eat it with something similar to your run down. The only thing we dont eat is the stem in the center.
@@DavidJohnson-dc8lu cassava is not bitter at all and we use only cassava to make fufu and do not add plantain. Plain boiled cassava with butter and salt is the same as eating boiled potatoes it’s just more starchy.
@@pkd6327 I am from st. Elizabeth, I knew him don’t do it right, it’s just a shorter way he does it, there’s more work in making bammies, if you long to eat a Bammy you just do it his way.
