Step by Step Bammy Making Part 1 ( Old School Version )

[@simonewilliamson6766]

Miss Debbie, the easiest way to peel cassava is to score the outer skin with any sharp knife, then use a butter knife to pry it open. The entire peel will come off in piece. You can remove the entire peel in 30 seconds. I do it all the time. Try it!

[@moniquenoel4335]

This is food for the soul, heart and stomach! Miss Debbie you are wonderful and you made me smile the whole way through. There’s something about Black women that is so nurturing. You remind me of my aunties and grandma and mum! Thank you for sharing, this is so precious ❤️

[@judithwilliams174]

My aunt used a large and I mean large pestle and mortar and sit at the backyard near the outside kitchen and pour it to make it fine. She also used the bitter cassava.The milky fluid she made starch from. Outside husk from peeling she dash inna di fire when she ready to dry bake. Everything done outside. Yu kno dem whey dere 😂👏🏽👌🏽 Proper old school!!

[@judithwilliams174]

Typo error It's pound not pour.

[@thejamaicancookingjourney]

Straight old school ting

[@alexia5102]

Yes I saw the same thing as a child. A huge mortal thing and I remember seeing my family just pounding it pounding it. Serious hard work.

[@metrotmobile1347]

Ms Debbie black History here our ancestors working hard makings something out of nothing,nothing out of something to feed their families thank you this is History for me

[@heidiberg5985]

Ms. Debbie I start my morning with you, you make me laugh endlessly. Your versatility with language is awesome.

[@thejamaicancookingjourney]

Good morning!

[@countrylife44south75]

I remember this from when I was in the country in Clarendon in Jamaica it’s like yesterday I love the olden ways

[@rhonarhone132]

Thank you for demonstrating the steps. It's really time-consuming. Looking back, it's really a great sacrifice my mother had made to feed the family back then.

[@thejamaicancookingjourney]

so welcome

[@kameishawynter8481]

Memories of my dear granny. Loving it!

[@merlynbrooks9280]

This is priceless , a real Jamaican treasure. Thanks for these videos Miss Debbie,well done 👍🏽👍🏽👍🏽

[@thejamaicancookingjourney]

Ur welcome Merlyn

[@superbkitchen5958]

Miss Debbie u are a great teacher no stones left unturned

[@marthumbrown-tulloch8639]

You make me sitting here crying...because as a boy I watched my grandma do this. Oh my God I miss her so much.

[@thejamaicancookingjourney]

HUSH

[@phyllisgordon6577]

Miss Debbie. This is an awesome job. Tanks for your hardcwork.. No added flour.

[@jelianbrown6052]

This will be my first memory of anyone making bammy for me...thanks Miss Debbie.

[@thejamaicancookingjourney]

WOW you are most welcome

[@annicefabien242]

I love the way you break everything down step by step ❤❤❤

[@phyllisgordon6577]

Awesome. Great tips. I am located in the US and I still try to use the old school recipes. So nostalgic!

[@Googsley]

Love your videos Ms Debbie! In Sierra Leone we call this Cassava Bread (English) or Cassada Brade (Krio). We serve it with fish fried in a nut oil and a side of fiery pepper sauce. Nut oil is extracted from the inner kernel of the palm fruit. Manners and respect! #SharedHeritage 🇸🇱 🇯🇲

[@tanshievlogs]

Where is Sierra Leone pls?

[@Googsley]

West Africa

[@Googsley]

Some Krios of Sierra Leone are descendants of the Maroons and freed slaves from America who decided to return to Africa. Hence a lot of similar foods.

[@garrymoise7]

In Haiti we call it KASAV in Creole and CASSAVE in French. 🇭🇹 Our African heritage is so strong.

[@TheTrueforeigner]

That is exactly the same!!

[@jenniferwilliams1097]

I love what you do so much real jamaican stuff.

[@jenniferwilliams1097]

I love bammy so much I think am going to try making some all by my self.Your teaching were so simple am loving it.

[@nvernon9076]

Over 50 years ago a neighbour made bammies regular. She used what she called a press to extract the juice. The gratered cassava was put into a rectangular shaped straw like bag then put between board then heavy weight put on top & left overnight to drain into a container. The juice was used to make starch & whalla thick & thin fresh bammies wow

[@mrsuddy1]

that is what i was asking about. The rectangular straw like bag is called a Kotoko

[@paulinebryan2582]

Miss Debbie Memories, Memories back i the day when my grandmother thought me how to make bammy. I could eat one right now.

[@thejamaicancookingjourney]

OH yes girl MEMORIES for real

[@alicat19]

Thank you very much for this video. I remember watching my mom make this as a child. I am now living abroad, and as the washbelly, I was never taught to cook. Now all of the elders in the family have died with the knowledge of how to make these things. This knowledge was never passed down. I am learning to cook on my own now, so I can share real Jamaican food with my own family. I really really appreciate this 😍

[@trevorpinnocky]

I can't believe how much labor is involved. A lot, a lot of work.

[@thejamaicancookingjourney]

OH YES

[@valerielawson8066]

What can’t you not do Debbiedeb? You are an excellent cook, mother and wife . Your family is lucky to have you. I’m supporting Jerr and Kim also.

[@ezra.mattis6742]

In ,

[@breeabroderick1204]

Sister me crying for the Island and you lovin ! Sister you putting so much love into your own life and food ! Thank You miss Debbie My heart is singin with your praise!

[@thejamaicancookingjourney]

BLESSED LOVE

[@Brandon-js4fg]

This is like a homecoming for me. Idk this lady, but then again I know her. This is my mom, aunts, grandmothers lol

[@breshanafrancis7673]

It's a blessing that my grandmother gave me the skill❤️ in St Elizabeth we put it to press outside to dry it.

[@margaretsmith2089]

Yes Ms. Webbie this is hard work . my grand mother used to do this with the bitter casava. She would remove all the water out of it , I think she put it to dry and then she beat it in the marter. Then she put it through a sive. She usually used the finished casava for dumplings and to bake pone. Thank you for the video !

[@thejamaicancookingjourney]

yes girl thanks for sharing

[@lornamurray3955]

Good night Miss Debbie! Just came across this video as I was thinking of trying to make bammy. Your process does bring back memories of my Grandma and Grand Aunt making bammy. We would help with grating the cassava. I will definitely be trying to make some from your instructions. I can always count on you for a tutorial for something I don’t know how to prepare. Keep up the good work, you are a Blessing to people like me who does not have the knowledge how to prepare certain Jamaican dishes. I am truly looking forward to meeting you sometime soon, so I can personally show my appreciation. Much ❤ to you and your family. 👍🏾🥰

[@rosejohn1002]

Debs, I watched my grandmother make starch out of the cassava. She made cassava dumplings with the farine which she dried from the leftover cassava meal. Cassava dumping are delicious. Thanks for reminding me of my early childhood. 👍👍

[@thejamaicancookingjourney]

YES Rose thanks for sharing

[@saidy864]

I buy it sometimes and peel and grater it . Now I buy the cassava that’s already peeled already. Miss Debbie teach them to make cassava dumplings too. Miss Debbie you are the real deal. This cassava water is now put in dry and then we get starch to iron the school uniform and other clothes and linens .Manners and Respect Miss Debbie 😘😘😘😘

[@mariaannalizamalayas9997]

LOVING YOUR STYLE OF TEACHING HOW TO COOK

[@thejamaicancookingjourney]

Thank you

[@melvinbell8836]

Great tutorial Ms Debbie. This is priceless information straight from an elder. Nuff respect representing Taunton Massachusetts 👏🏿👏🏾👏🏾

[@thejamaicancookingjourney]

BLESSED LOVE MY BROTHER highly appreciated

[@kayelatty1244]

bwoy when I living with my granny in the country an I of to grater the casava my blasted finger cut up an this grater those were the day.yep my granny use to use a peica flour bag cloth those day flour use to come in cloth bag. yes miss debs memoriesi love cavasa dumpling in peas soup mad.

[@ericabatten2917]

Tell me about it

[@TingsAfrican]

Greetings! Manners and Respect Professor Debbie. I learned so much from this video. You gave a lot of important information. I'm so glad you mentioned to not give sellers of Bammy too much hassle as a lot of time and effort go into making this delicious dish. I look so forward to Part 2. Bless up love! ♥ 😘🌴🙌

[@thejamaicancookingjourney]

YES they deserrve the price they as for it thanks for sharing

[@deneishadaguilar-foster6202]

Respect to all the bammy maker in Jamaica.

[@sheppybradshaw]

Bammy in the house. My hubby is a pro in this area. Love it with steam fish. Waiting for part 2.

[@nicolesimpson6721]

Love this! I'm trying to learn how to make Jamaican foods the traditional way. This video is a treasure!

[@thejamaicancookingjourney]

Glad you enjoyed it

[@herminesurall9202]

Ms Debbie I love the old school things done the old way.dont stop doing all that you do, your teaching me a lot just love 💕

[@magstabrown5780]

Thank you for this demonstration. I had no clue this was how it was made. I appreciate the bammy sold by the market vendors even more. As you say I shouldn't bargain them down when I visit. True true.

[@thejamaicancookingjourney]

OH ues BLESS

[@chichimocm]

Love Miss Debbie and all of your videos! Manners & Respect

[@childofakingcharity5597]

I remember when I was small helping my aunt to making bammy, good memories. Bringing tears to my eyes.

[@katherinejlewis7216]

morning Debbie. Like your station because your one if the very few Jamaicans I see cook like my mom did. my mom use the bitter cassava mosy of the time. anyways just something I'm sharing. I realise from a child many Jamaicans always cuts down the casava like that, which takes forever, but miss Bev you can cut the timing of the peeling drastically. all you need to do is peel it as you would banana. cut the two ends and slit the skin from top to bottom. Then the skin literally peel right off, just like a banana skin would.

[@kayelatty1244]

long time I nuh eat bammy but I love casava an the casava water we use to make starch for the cloth. manner an respect miss debs

[@fluf118]

I use to help my grandma bake bammy back in the early 80s. She had the big round iron & the hooks. We only use bitter cassava for bammy. She use to grate the cassava & then wring the water out of it. She would bake the bammy & scrape it. The scrapping off the bammy we call ASHAM. We would eat the ASHAM with sugar.

[@Melanin_Move]

Filbert Lewin from where? What country calls it Asham?

[@Lindamorena]

My mommy from JA told me about Asham

[@fluf118]

Heavenly Beautifully Black I am from Jamaica. Manchester to be exact

[@beverleygoering1679]

Sham sham is made from corn

[@fluf118]

U have bammy Asham & corn Asham

[@marthabowen8458]

Absolutely true. I know the bitter casava. I know it as a child back in the Caribbean, long time ago.

[@tracykelly7731]

Aunty Debs, u tek things to another level, u r a real teacher, thanks for this lesson! Cant wait for part 2!👊🏽👊🏽👊🏽manners n respect every time!

[@herminesurall9202]

First time I see bammie and casava dumpling been made.thanks a lot.much love 💕

[@saisai-wt9yr]

I remember wen my grandpa make dis wen I go and spend summer holidays in st Elizabeth..I used to sit in the kitchen with him....I mis him s.i.p 😍😘

[@deborahclayton1171]

Thank you we are loosing the old time ways. I wow I have never seen the process. Respect to you my love .

[@thejamaicancookingjourney]

Ur welcome we are certainly loosing it

[@christinabernard147]

Auntie, is now my Auntie. I learned how to cook exactly the way she explains. I need more videos!! Thank you, thank you, and thank you; this video encouraged me more than she will ever know. Sometimes people learn differently, and it's amazing to know that she would take the time to teach.

[@metrocustomer4145]

So true miss Deby that's how my grandmother use to do it taste good with acke and salt fish

[@navletramsay3032]

To peel it you Core it light from the top to the Bottom. Beautiful job!

[@angel9bigrose96]

Yes the real deal ,I remember those days ,my grand grandparents use make it then use the juice to make starch, I love it when it soak in coconut milk and then fried, the factory one taste different, when ever I go to Westmoreland to get my bammy made from scratch ,manners Ms Debbie

[@bryson0406]

I’m from Trinidad my great grandmother use to do that back in the 70

[@garthrobinson2837]

Hey mi friend. I am so happy that u have taken the time out to show bammy production. There is an easier way to peel it. Make a spiral cut from top to bottom deep enough into the skin. The skin then peels off quite easily. Big up!

[@thejamaicancookingjourney]

TFS

[@nicholasb.247]

Thank you for this recipe... We are making it now... We have a bammy shortage Canada.

[@moyafrancis502]

I really enjoyed watching this video. Real Jamaican Woman.... sooooo expressive and real.

[@bonitaweekes4366]

In Montserrat the bitter Cassava is used to make Bam my, they call it Cassava Bread. My mother in law would grate it, put it in a cloth and wring it to squeeze out the juice, that gets rid of the bitterness. It's then sifted to get rid of the big rough pieces, she made them on a wood fire, so after sifting shed add some salt. A sheet of metal or tin is put over the fire, she had some metal hoops according to the size cassava bread she wanted, put hoop on the hot tin, put in the Cassava and press it down and around the hoop for shape. It takes about 2 to 3 mins, remove the hoop and turn over the bread and finish. She would hang some over a stick and leave about a week, then it's harder and crisp. I liked the harder crisp one with fried Pork. I understand that the older people in Barbados used to do it in the Dutch pot and call it Cassava hat but I never saw it done here. In Montserrat they do it at Xmas time and as long as Cassava is in season. I know for sure that it is the bitter one that they used.

[@fluf118]

The small hoops comes in different sizes

[@faridadundas418]

Yes this is how the Amerindians make their cassava bread too.i thought is only the Amerindians does this .

[@anonleeleichner3915]

Great heritage piece. A pleasure to view

[@thejamaicancookingjourney]

Glad you enjoyed it

[@hyacinthwright1326]

Debbie you bring me right down memory lane, mum make sure yup ou have some chocolate tea with dem bammy masa what a way breakfast a nice.

[@thejamaicancookingjourney]

YES girl nuff love

[@MarkRolle-ho7xe]

Beautiful video...I'm in Bahamas and learning a lot from your video.

[@thejamaicancookingjourney]

Glad to help

[@KushiteGoddess7]

I love Bammy but don’t think i will make this from scratch. I’m not Jamaican but my kingman is and he is the one who put me on to bammy. Love you Ms Debbie thanks for sharing your kitchen with us.

[@auroramerry9387]

My mother used to do something like your technique, but we bake the cassava bread in our fire hut. There is a cassava to make pudding or pone and there is the poisonous cassava that we use to make cassava bread and cassava starch for porridge. My mother used your technique but in the garifuna villages we used a strainer made from braiding or hand knitting of yarn from a tree. Depending on selling the cassava it’s an all day work.

[@thejamaicancookingjourney]

Thanks for sharing Aurora diffent things been done with this plant from different nations as i understand real creative things bless no stress

[@joviisavage1982]

Yeah man we call it cassava bread in vincy and yes we use both the bitter and the sweet to make the bammy yea man it tough and hard to grate ah nuff ah dem cassava me grate and put it in ah cloth and wring out the juice lot of memories Debbie manners and respect man we still do it this way wad up wad up we use the liquid to make starch and use the starch to make a dish we call funji I don't know what you call it ah Jamaica miss Debbie please make it so that everyone can see manners and respect man!!!!

[@thejamaicancookingjourney]

YES Dark Onyx we use the starch on our clothing thanks for supporting

[@crystalspring1075]

Thank you for the recipe. I wanted Bammi but I live in NYC. Left Jamaica over 25 years ago. Honestly I didn't remember how to make it. I used your recipe and my mom and son loves it. We have three generations enjoying it today. Thanks to you at 40 I made my first bammi 😘

[@thejamaicancookingjourney]

Big up

[@dilciaseecharan2146]

Iam glad to know that jamaicans know how to make bammy

[@cancomprinting8719]

Just came across this video! Best video I've seen yet, thanks for your insights. A+

[@thejamaicancookingjourney]

Glad it was helpful!

[@donnashirley508]

Wow this exactly how my grandma and them do it back in the day everything you said. Thank you soooooo much for sharing ❤❤

[@patrickmccarthy4593]

That was like bammy heritage. They should use your videos in school. Thanks for all your work.

[@maureenwilson8847]

Mrs Debbie you are the best!! You put so much passion in everything you do. I like how you answer the question before they ask then. How can anyone thumbs down this video with all the hard work you put into it? Lord have mercy.

[@thejamaicancookingjourney]

BLESSED LOVE MAUREEN

[@marjoriemarshall8466]

Brings back memories. Loved the dumplings too. Love your videos. Stay bless!

[@lorrainebailey7304]

Oooh my Lord my papa use to make bammy I can make bammy Too bitter cassava is a little yellow color you have to make sure the water is drain properly Cassava pone and dumplings delicious This bring back memories of my daddy ♥️♥️♥️♥️♥️

[@ceciliasanders8645]

Mrs Debbie you are bringing back lots of memories for me when I was growing up in Barbados

[@fluf118]

This video really takes me back. Thx u Ms Debbie

[@lisamason9053]

Lol miss debbie you talking kill me haha ..Same way i see my Aunty in the country done it love it bad long time i don't eat any thou ..Love it with my fry fish my mom use to put it in milk n then fry it ..

[@dennishabrown1063]

Manners an respect miss debbie an family ohhhhh yes bammy i love this very much. It is a lot of work miss debbie from start to finish. There is bitter an sweet cassava the sweet one for eating like yam an the bitter one for bammy i might visit st elizabeth for ash Wednesday holiday hope i get both kind to bring back for you. I tried doing with my grandmother lolllllllllll miss debbie the grater cut up mi finger badddd love it but too much work. Sometimes we put it a press using bag, board an stones so all the juice come out. Yes miss debbie you get it right all the like you always do well done tumps up to you

[@thejamaicancookingjourney]

BLESSED love Dennisha St Bess yea mon fruitful parish safe travel thanks for watching

[@rob-cooks]

Criss tanks an lot ah respeck fi sharing. Tan healthy an blessed

[@venusvenustaylor2392]

Wow this bring me back to when I was a child .I am watching from Tobago.ps you can add a little greatly coconut.

[@thejamaicancookingjourney]

SERIOUSLY?

[@miriamwentworth5910]

That's how my mom use to do it. Lady u are great

[@kardiair2]

Hey Debbie!!!!...Respect from Jacksonville Fl!!!...

[@chantillyp9733]

First I see how bammy is made. I know it I never ate it before and sorry to much work to make it. But Debbie would do anything for her channel which is a good attitude. Nice to see how it's made. TFS.

[@thejamaicancookingjourney]

Blessed love girl nuff love to you as always

[@karlenedavies6655]

Miss Debbie I so enjoy watching your video. I'm going to follow your video and try to make bammies for the first time here in thr UK!

[@magstabrown5780]

I prefer the handmade bammies from the market. They have a better flavor and are easy to soak up the coconut milk. The ones I buy here in the US are tough. Not even overnight soaking in the coconut milk can soften them. I guess is machine make them so they are super compressed.

[@jackieallen3085]

Wow! This brings back a lot of memories. Thank you so much for this video. Jackie

[@graceclarke7506]

Ringing it or squeezing it was a pain in the hand, we usually make a press from a tree root with a flat piece of board then add heavy rocks for weights to squeeze the juice out. It's really alot of work. But in the end it's worth it.

[@melissawarthen2675]

I'm always amazed how you never grate up your fingers and knuckles.

[@thejamaicancookingjourney]

i wont i grew up grating so i know how to handle the grater

[@irisfindlater7409]

Miss Debbie respect you must cut it round and round an it peel easily just like how a wist rap a round a tree try it next time iris from Philadelphia love you girl

[@Brown2509]

A tip to get it even finer and save your self from hours of grating, add the cassava to a blender with a bit of water, blend for 1 minute, then wring it out, this is what I do

[@moworld6111]

Going down memory lane, my grandmother used to make bammy n the starch

[@JaneDoe-hz2rn]

The eight people who dislike this video don't know how to cook and maybe people who cook without seasons 😂😂😂😂 big up Ms Debbie💝💟💞

[@earthnativa]

Thanks for sharing these nuggets, I love the way you present. Its really fun. :-)

[@thejamaicancookingjourney]

Glad you enjoy it!

[@samanthazayas94]

Mother blessing!!!!!

[@sasharichards1672]

Sis! you took me back home, thank you for the real deal

[@sharrolmatthews6385]

Thats exactly how my great grandmother use to do it am about to try some for myself now

[@miriamwentworth5910]

This is great we used the juice in our days to make starch for clothes

[@VW12121]

Miss Debbie thanks for doing this video mi nah tell nuh lie it take long wen mi was a girl mi see mi mother do and how u do it a suh she do it to mi we buy the bammy from the ppl them it teck too long big up uself Debbie manners and respect love family

[@thejamaicancookingjourney]

Yes Verona really time consuming and energy draining but some one has to do it or else no bammy LOL

[@VW12121]

@@thejamaicancookingjourney yes I know that's y wen I come visit I buy the bammy down town even wen I was there I buy it from them

[@mspussygalore]

*Looks like a good workout Queen♥Feeling that burn in your arms twisting that juice out.*

[@lisab9836]

I love you and your video. I can't believe I have never come across your videos before today. You are so real and your kitchen reminds me of home and please I am begging you one of your pudden pans. 😊 This is exactly how I remember my mother and grandmother preparing cassava. The hard part in the middle of the cassava tuber is called the zylem bundles and is used to transport water from the soil, to the tuber to the above portion of the plant. I can't wait to try this.

[@resavilama2370]

Nice video miss Debbie.. lots of work ... thanks for sharing with us

[@vivette2512]

Boy a lang time mi nuh si puddin pan.. wooeee.. 😂😂 meat of the matta plz.. i love it.. am subbing now

[@soulblacklady]

Much work. Respect Auntie. Blessings