Uncovering the Roots of Caribbean Cooking
Dublin Core
Title
Uncovering the Roots of Caribbean Cooking
Subject
Cooking
Caribbean
Description
A review of Michelle Rousseau and Suzanne Rousseau's Provisions: The Roots of Caribbean Cooking published in The Atlantic that discusses cassava flour.
Creator
Syreeta McFadden
Source
https://www.theatlantic.com/entertainment/archive/2019/01/origins-most-popular-caribbean-foods/579052/
Publisher
The Atlantic
Date
January 2, 2019
Hyperlink Item Type Metadata
URL
https://www.theatlantic.com/entertainment/archive/2019/01/origins-most-popular-caribbean-foods/579052/
"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."
"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."
Citation
Syreeta McFadden, “Uncovering the Roots of Caribbean Cooking,” Provisions, accessed April 26, 2024, http://di.salemstate.edu/provisions/items/show/30.