Edit Post ‹ Evalena’s Scandiribbean Kitchen — WordPress
In Sweden we have a dish called Sailor’s Beef. It’s basically cheap pieces of meat cooked in light beer with onions and potatoes. Here’s my Scandiribbean version of the same dish – very tasty if I may say so myself… =)
- 2kg oxtail
- 4 onions
- 500g haricot beans
- 1l Guinness
- 2-4 Scotch bonnet peppers (or a healthy measure of pepper sauce)
- 1tbsp salt
- 4 Maggi cubes
Place all of the above ingredients into a casserole dish and bake for 6-8 hours in an oven pre-heated to 140C/gas mark 1. Alternatively, cook it in a slow cooker.
For the hard food:
- 8 slices of yam, peeled
- 8 slices cassava, peeled
- 2 slice plantain, peeled
- 8 handfuls okra
- 2 maggi cubes
Boil the yam, plantain and cassava for 20-25 minutes. Top and tail the okra and steam them for 5 minutes and serve together with the casserole.
The first time I was introduced to Bammies, I got the name wrong and was wondering why on earth you’d name a bread after your bum. But then I realised in the West Indies it wouldn’t be called a bum if that’s what they were referring to. I’m still none the wiser as to why they’re called Bammies, but I do know this little cake is something you should try!
Made of cassava, these breads/cakes/fritters or whatever you’d like to call them are often served with fish, but you can have them with many types of meals or just as a snack. In Jamaica I hear they are common for breakfast.
- 1kg cassava
- 1 tbsp salt (or to taste)
- coconut milk
- Grate the cassava and squeeze it dry (easiest if you put it in a cloth and wring all the fluid out)
- If you want to make them r-e-a-l-l-y fine, pound the grated cassava in a mortar or run it through a blender/food processor.
- Add salt
- Prepare each bammy by pressing one cup of the cassava mixture into a small, greased frying pan.
- Cook over moderate heat, turning when edges shrink from the sides of the pan (about 10 minutes per side).
- Soak bammies in coconut milk for 5-10 minutes.
- Fry until light brown.
The cassava is a woody shrub that is cultivated as a crop for its edible, starchy roots. I’ve just learned that it is the third largest source of carbohydrates for human food in the world.
The cassava root looks like a piece of wood and is as hard as one too. On the outside it is rough and brown – inside it is white like chalk or slightly yellow. It can be 5-10cm in diameter and 50-80cm long.
It is very rich in starch, and contains significant amounts of calcium, phosphorus and vitamin C, but poor in protein and other nutrients.
Cassava is used in a great variety of dishes. The soft-boiled root has a delicate flavor and can replace potatoes. In the Caribbean, cassava is used in bammies, to make dumplings, in stews, or eaten roasted just to mention a few ways. Some of the islands have their own special ways of using it.
Tapioca is a flour made from cassava that can be used instead of wheat flour.