You had a great vacation and now you're headed back, so here are some ways to spice up your dining with the flavours of the island with 3 easy tasty Jamaican treats to prepare right at home.

Yummy Bammy prepared in 3 ways
In a shallow dish soak 2 bammies in 1/2 cup of coconut milk or salted water. Pour half the liquid over bammy; flip bammy and pour the rest of the liquid; let stand for about 5 minutes. Note - if you are using canned coconut milk, dilute milk 50:50 with water.

Method
-Toasting - Broil both sides of bammy until toasted. Cut open and spread inside with butter while still hot.
-Frying - Fry both sides of bammy in hot oil until golden brown. Cut in quarters.
-Steaming - Add chopped escallion (green/spring onion) , garlic, carrot to a saucepan.Sauté for 5 minutes, then add bammies and steam for 10 more minutes.

Did You Know:
Completely gluten free option
Cassava is also known as Yuca, Tapioca and Manioc
Made from the cassava root which has toxins that are completely eliminated in preparation of the root.

Hot Jamaican
This heated Rum Cocktail makes it summer any time of year

2 oz Jamaican dark/red rum
3 oz water
1 oz limes
1/2 tsp sugar syrup
2 cloves
1 cinnamon stick
1/2 slice lime

Heat on a very low flame in a wide saucepan for a minute, pour unstrained into a heat-proof wine goblet, and serve.

Jamaican Escovitch Sauce
Have the warmth of the islands all year round at your fingertips

You’ll Need …
6-8 Pimento berries (allspice)
1/2 cup green and red bell peppers
1 large onion
1 cup carrot
2 scotch bonnet peppers
(Habanero or Birdseye will do in a pinch, just make sure they’re spicy hot!)
A pinch of sea salt
1/4 teaspoon black pepper
3 tbsp cooking oil
1 tsp white sugar (this will cut the sharp vinegar taste a bit)
1 cup white vinegar

Method:
Slice up the ingredients julienne style (long ways).
Place in a saucepan on medium heat in the vinegar and add the seasonings.
Let simmer for 3 - 5 minutes and you’re done!

Best served over fried or steamed fish, or crispy fried chicken. Store the leftover sauce in a pickle jar in your fridge and have a taste of the islands anytime!

Tip: Make sure to wear gloves and wash your hands thoroughly after when handling scotch bonnet peppers.
Don’t include seeds and keep your hands away from your eyes.