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Jamaican Bami

On 29 Dec 2006 at 9:34, Katie wrote:

> Hi,
>   I tried to find this Jamaican recipe (Bami) on your website but I
>   didn't see anything- any ideas?
>   regards,
>   Katie

Hi Katie,

"Bami" was originally a kind of dry cake made from cassava (aka yucca, manioc). This is an old, old description of it :

"Bami is a dry yuca (cassava) cake made by the old-time Jamaicans. Mrs. Adine Bryant tells how her mother made it: "First she grater the yuca and get a piece of flour sack and put the yuca and a little salt in that cloth. And she squeeze out all the juice from the yuca so it dry, dry, dry. After it come in a lump. And she get a sieve and she sieve out and throw away the coarse pieces. And she put some into a pot, a round pot, and make the pot hot and throw in a little salt. And she cover it up. And after it kind of steam, she put in a little more and she turn it over and leave it bake about fifteen minutes. So I see my mother do it. And it come round and thick, just like the bottom of the pot. That come from Jamaica. They eat it all the time with pear [avocado] or fish."

These days the term can also refer to bread made from cassava or to a mush-like side dish that is made with cassava and served with fish. Below are a couple of cassava bread recipes. I could not find a recipe for modern bami mush.


Cassava Bread 

1 cup fresh cassava meal
2 Tbsps. counter flour
1 tsp. baking powder
1 Tbs. sugar
1 Tbs. vegetable oil
1/3 cup milk
1 Tbs. lime juice
1 egg

1. Mix together all the dry ingredients then add egg and milk to produce a 
thick batter. Stir in oil and lime juice.
2. Pour one half of batter into well greased non-stick frying pan.
3. Cook on moderate heat for about 5 minutes
4. Turn and cook for a further 5 minutes

Cooking time: 10 min
Serves: 8
Cassava Bread

Bitter cassava
Salt to taste
Peel, wash and grate the cassava. Squeeze out as much of the juice as possible, 
using either a matapee or by wringing in a towel. The juice can be used for making

Leave in lumps and allow to dry slightly in open air. 
Pound, sift and add salt. 
Heat a griddle and a metal hoop of the size of cake required. 
Put enough of the cassava meal to a depth of about 1/8 - 1/4 inch in the hoop. 
Cook until set, using moderate heat. Remove the hoop,
level the surface and press firmly. Turn onto the other side and cook. 
When cooked through, remove the cake and sun-dry until crisp. 

Note: Cassava bread may be lightly toasted and butter spread on one side for 
a delicious snack.

Cinderella's Cake

On 29 Dec 2006 at 10:07, John wrote:

> Hi,
> I am sorry if you have this one already solved but I tried and
> couldn't find it.  I am looking for a recipe that used to be on boxes
> of HO Oats. It was called either Cinderella Cake, or Cinderella Lace,
> or Cinderella Lace Cake.
> Your help with this will be greatly appreciated as I am doing this for
> a senior citizen that is yearning this cake.
> All the best,
> Happy New Year,
> John

Hello John,

See below.


Cinderella's Cake

1 c. H-O oats
1 1/2 c. boiling water
1 1/2 c. unsifted flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 c. butter
1 c. firmly packed brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla

Mix oats and water; let stand until cool. Stir together next 4 ingredients. 
In large bowl stir butter and sugars until blended. Add eggs and vanilla; 
mix well. Add flour and mix thoroughly. Stir in oatmeal. Turn into ungreased 
9 x 9 x 2-inch baking pan. Bake in 350 degree oven 45 minutes or until cake 
springs back when touched. Spread with Quick Topping while cake is warm. 
Makes 9 servings.

Quick Topping: In small saucepan mix together 1/2 cup butter, 1 cup firmly 
packed brown sugar and 1/2 cup milk. Bring to boil over medium heat and boil 
8 to 10 minutes. Remove from heat. Mix in 1 cup chopped nuts, 1 cup shredded 
coconut and 1 teaspoon vanilla. Spread on cake. Makes 9 servings.


On 28 Dec 2006 at 19:47, Kathy wrote:

> Hello again, I need to find the recipe for Kiffle cookies. This is an
> old German cookie that my husband's Grandma made for him. Thanks,
> Kathy

Hi Kathy,

See below.



 7 c. flour
1 lb. margarine/butter
2 tsp. baking powder
8 oz. sour cream
3 tbsp. powdered sugar
3 eggs
1 pack dry yeast
1 pinch of salt
Pastry fruit fillings of your choice

 Cut butter into flour and add all other ingredients.  Refrigerate dough 
 overnight or several hours.  Pinch off balls of dough one inch in diameter.
 Roll out these balls thinly and spread with fruit filling in the center.
 Roll up pastries and pinch the ends shut to prevent leaking. Roll the balls
 out in powdered sugar, not flour.  Bake at 375 degrees until golden brown.
Note:  Dough rolls out better when chilled, so keep as much dough in refrigerator 
as you can until you need to use it.  

 5 c. flour
1/2 pt. sour cream
1 cake yeast
4 egg yolks (no whites)
2 tbsp. sugar
1/2 lb. butter
1/2 lb. Crisco

 Crumble yeast into flour.  Add butter and Crisco (cut into flour as in pie crust).
 Add sour cream, egg yolks and sugar.  Knead all together. Make about 4 or 5 large
 balls, roll outside in sugar.  Refrigerate overnight.  Next day take out 1 ball 
 at a time and make about 20 to 25 walnut sized balls.  Roll out and fill with
 walnuts, apricots or prunes. Bake at 350 degrees until light brown. 
Kiffles  (Cookies)

4 c. flour
3 tbsp. lard or Crisco
1/2 lb. butter
1 tsp. baking powder
1/2 pt. sour cream
2 egg yolks & 1 whole egg
1 sm. yeast cake, dissolved in tbsp. milk

 Mix flour, baking powder, shortening and a little salt, like for a pie dough.
 Add liquid and eggs; mix well and form a ball. Cover with wax paper. Put in
 refrigerator overnight.  Cut off a piece and roll out on board using sugar 
 on board instead of flour.  Cut in small squares and put nut filling in each 
 square.  Brush with slightly beaten egg white.  Continue until all dough is 
 used up.
1 lb. ground walnuts
1 1/2 c. sugar
1 tsp. cinnamon
Juice of 1 lemon

  Bake at 350 degrees for about 15 minutes until nicely browned.
Hungarian  Kiffles

4 c. flour
1/2 lb. butter
1/2 lb. oleo
2 (8 oz.) pkgs. cream cheese

  Mix together and refrigerate dough overnight.

1 lb. walnuts, ground
1 c. sugar (or more, to taste)
Pet milk (to make a thick consistency)

  Roll dough to about 1/8" thickness, using powdered sugar instead of flour.
 Cut dough in squares, add filling and roll, pinching edges. Bake at 350 
 degrees for approximately 20 minutes or until brown.  Bake on greased cookie 
 sheet.  Apricot filling is also good. 

Pickled Cantaloupe

On 28 Dec 2006 at 12:54, kathy wrote:

> receipt for cantalope pickled balls  i think that it might have had
> grape leaves in the juice thank you kathy 

Hi Kathy,

I can't find any with grape leaves. See below for what I found.


Sweet Cantaloupe Pickles

4 med. cantaloupe
3 c. vinegar
2 c. water
2 cinnamon sticks
2 tbsp. whole cloves
1 tbsp. whole allspice
1 tbsp. ground nutmeg
4 1/2 c. sugar

Cut cantaloupe in half. Remove seeds. Cut in balls or 1 inch cubes. 
Combine vinegar, water and spices in large saucepan. Bring to boil, 
reduce heat and simmer 5 minutes. Prepare jars. Add sugar to saucepan. 
Bring to boil, stirring to dissolve sugar. Reduce heat and simmer 45 
minutes to 1 hour (until cantaloupe becomes slightly transparent.) 
Pack melons in hot jars, leaving 1/4 inch to spare. Pour syrup over top. 
Screw down lid. Process pickles 10 minutes in a boiling hot water bath. 
Makes 5 (12 ounce) jars. 
Cantaloupe Pickles   

1 med. under ripe cantaloupe
1 pt. cider vinegar
1 c. water
2 (3") sticks cinnamon
8 cloves
2 c. sugar

Peel melon and cut into 1 inch sections or balls . Combine vinegar and water 
and bring to a boil. Put melon in non-metal bowl. Pour vinegar, water and 
spices onto melon cubes. Let stand overnight.
Drain cubes, save vinegar and water; bring to a boil. Add sugar and melon and 
simmer until melon cubes are transparent, about 1 hour, stirring often. Fill 
2-3 1/2 pint jars with melon. Boil syrup until medium consistency. Add to melon
 cubes. Store in refrigerator.
 I noticed that Kathy asked for cantaloupe pickles that had grape leaves in the juice.

I recently attended a canning demonstration for kosher dill pickles that had grape 
leaves in the jars.The grape leaves are supposed to make the pickles stay crisp. 
The demonstrator folded the leaf (large) up and stuffed it (and a sprig of dill 
and a garlic clove) in the jar of packed raw cucumber spears before adding the 
boiling brine.  The samples we tasted were crispy like the supermarket pickles in 
the refrigerated section.  The grape leaves were wild mustang grape leaves (washed) 
that grow all over everywhere here in Texas.

Thank you.

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