recipe for jamaican turn cornmeal

Lemon

2 min read

·

02-02-2025

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Jamaican turn cornmeal, also known as bammy in some parts of the Caribbean, is a delicious and versatile staple. This recipe provides a step-by-step guide to creating this flavorful side dish or snack, perfect for accompanying your favorite Jamaican meals or enjoying on its own. We'll explore the traditional methods and highlight key tips for achieving the perfect texture and taste.

Ingredients You'll Need:

• 1 cup stone-ground cornmeal (finely ground is best for a smoother texture)
• 1/2 cup warm water
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil (or coconut oil for a richer flavor)
• Optional additions: a pinch of baking powder for extra fluffiness, a teaspoon of sugar for a touch of sweetness

Step-by-Step Instructions:

1. Preparing the Batter: In a medium-sized bowl, combine the cornmeal and salt. Gradually add the warm water, mixing continuously with a spoon or your hands to avoid lumps. The consistency should be smooth and slightly sticky, like a thick pancake batter. If it seems too dry, add a little more water; if too wet, add a little more cornmeal. This step is crucial for achieving the right texture.

2. Adding Oil and Other Ingredients (Optional): Incorporate the vegetable oil (or coconut oil) into the batter. If using, gently fold in the baking powder and sugar now. This enhances the flavor and texture, contributing to a softer, more flavorful bammy.

3. Resting the Batter: Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest for at least 30 minutes. This allows the cornmeal to fully hydrate, resulting in a more tender and flavorful final product.

4. Cooking the Turn Cornmeal: There are two primary methods for cooking Jamaican turn cornmeal: frying and baking.

   • Frying: Heat a thin layer of oil in a large skillet over medium heat. Once hot, spoon approximately 1/4 cup of batter onto the skillet for each cornmeal cake. Flatten slightly with the back of a spoon. Fry for approximately 2-3 minutes per side, or until golden brown and cooked through. Ensure the oil is not too hot, otherwise the outside will burn before the inside is cooked.

   • Baking: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet. Spoon the batter onto the prepared baking sheet, shaping into small, flat cakes. Bake for 20-25 minutes, or until golden brown and cooked through. Baking produces a slightly drier, crispier turn cornmeal.

5. Serving: Once cooked, remove the turn cornmeal from the skillet or baking sheet and place them on a wire rack to drain excess oil. Serve warm or at room temperature. They are delightful with a variety of savory dishes.

Tips for the Perfect Jamaican Turn Cornmeal:

• Cornmeal Choice: Using finely ground stone-ground cornmeal is recommended for optimal results. Coarsely ground cornmeal will result in a rougher texture.

• Water Temperature: Use warm water to help the cornmeal hydrate properly. Avoid using cold water, as it might lead to a tougher texture.

• Don't Overmix: Overmixing the batter can result in tough turn cornmeal. Mix just until the ingredients are combined.

• Cooking Time: Adjust the cooking time based on your stovetop or oven. The cornmeal should be cooked through and golden brown.

• Variations: Experiment with different additions such as spices (cinnamon, nutmeg), herbs (scallions), or even cheese for unique flavor combinations.

This recipe offers a delicious journey into the heart of Jamaican cuisine. Enjoy the simple pleasures of this traditional dish, perfect for a comforting meal or a unique culinary experience. Let us know in the comments how your Jamaican turn cornmeal turns out!