Lifestyle & Food : A taste of the beach in your kitchen

August 14, 2017

It's summer and the beach is always a popular choice.

And while there, fish, festival and bammy are bound to be on the menu for somebody.

But just in case you can't make it to the beach, you can bring the beach to you by whipping up your own fish dish.


Escoveitched fish




2 pounds fish

1/4 cup Grace White Vinegar

4 cups water

1 teaspoon salt

1 teaspoon black pepper

2 cloves garlic, crushed

1 cup Grace Vegetable Oil


Clean fish in a mixture of vinegar and water; pat dry with absorbent paper. Combine salt and black pepper and use to season the fish. Cover and allow to marinate.

Heat skillet over medium flame and add vegetable oil. Add crushed garlic and fry to release flavour. Add fish and fry until lightly browned on both sides; drain on absorbent paper.

Arrange on a serving platter and drizzle with escoveitched sauce.

To serve: Traditionally served with fried bammy or festival.

Preparation time: 15 minutes, cooking time 10 minutes






4 ounces all-purpose flour

2 teaspoons baking powder

8 ounces Grace Cornmeal

2 ounces sugar

2 teaspoons nutmeg, grated

1 teaspoon salt

2 tablespoons Grace Margarine

1 teaspoon lime juice

1 cup water

1 cup Grace Vegetable Oil


In a large bowl sift flour, baking powder and Grace Cornmeal.

Add sugar, nutmeg, salt, Grace Hello Margarine and lime juice.

Gradually add water, just enough to bind mixture to a manageable dough.

Leave to relax for two minutes.

Heat Grace Vegetable Oil in a large frying pan, shape dough into fingers and fry until golden brown.

Drain on absorbent paper.

Preparation time: 15 minutes, cooking time: 20 minutes






2 pounds cassava

1 teaspoon salt


Peel and grate cassava. Place it in cloth, wring out and discard the juice.

Add salt to the cassava flour and mix together.

Heat bammy griddle or fry pan over moderate heat. Place about one cup of the mixture in a bammy ring on the heated griddle; if not, place on a greased shallow baking or fry pan. Press down on the mixture to flatten.

When the edges shrink slightly from the side of the pan, turn over and cook the other side. Each bammy should cook within 10 minutes.

Repeat the process until all the bammies are made. Bammies may be stored in a cool, dry place or freeze until needed.

Note: When bammies are ready to be used, soak them in milk or water for about 10 minutes. Bammies may be fried or baked and served with your favourite protein.

Muslin cloth: Fine delicately woven cotton fabric.

Preparation time: 50 minutes, cooking time: 10 minutes.

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