http://di.salemstate.edu/provisions/items/browse?tags=Cassava&output=atom2024-03-29T05:29:59+00:00Omekahttp://di.salemstate.edu/provisions/items/show/116Bammy Recipe from CooklikeaJamaican.com]]>2020-05-04T13:17:43+00:00
Screen shot of Cassava Comparison taken from Journal of a West India Proprietor: Kept During a Residence in the Island of Jamaica was written by Englishman Matthew Gregory Lewis
A review of Michelle Rousseau and Suzanne Rousseau's Provisions: The Roots of Caribbean Cooking published in The Atlantic that discusses cassava flour.
"Cassava, they highlight in the section covering recipes for ground provisions, is native to the region and similar to yam, a food familiar to African slaves. Yet, it was the indigenous communities of the Caribbean, the Rousseaus write, who taught early slaves “methods for its processing and consumption.” For instance, when cassava is grated and dried, it can mimic the qualities of flour. This dried iteration lends itself to bammy, a Jamaican flatbread made from “grated cassava that has been soaked in water, transferred to a cloth, and pressed to extract as much liquid as possible. The cassava is then flattened into a thick, disc-shaped flatbread and cooked over dry heat.” The sisters highlight this staple in their updated recipe for steamed bammy with coconut, pumpkin, ginger, and tomato."