Spammy Whammy Bammy Recipes

SPAMMY WHAMMY BAMMY!

Steps:

• GRATE one loaf of SPAM Lite using a medium-grate on cheese grater.
• PEEL and dice 2 medium potatoes into tiny cubes (about 1/4 inch -- about the width of a McDonald's french fry!).
• CHOP a peeled onion to 1/4-inch cut; measure 1/2 cup and set aside.
• SPRAY a non-stick skillet (no exceptions) generously with non-stick cooking spray, set over medium to medium-high heat.
• ADD potatoes and fry, turning and scraping bottom with a non-metal spatula as needed, until potatoes are just softened; REDUCE heat to medium.
• ADD chopped onions.
• COOK until onions are just translucent.
• ADD grated SPAM Lite and 1/4 teaspoon freshly ground black pepper.
• COMBINE well and cook SPAM, turning and scraping bottom with a spatula as needed until slightly crisped and browned.
• SERVE and enjoy!

SUNNY'S BAMMY BUNS WITH TROPICAL BUTTER

Steps:

• Preheat the oven to 375 degrees F.
• In a small skillet, melt the 2 tablespoons of the butter over medium heat and saute the habaneros until tender, about 4 minutes. Remove from heat and let cool slightly.
• In a medium bowl, combine the flour, salt, baking powder and Parmesan. Mix together the egg, milk and habaneros in a separate bowl. Mix the wet ingredients into the dry ingredients by hand. When themixture comes together, knead it a few times. Roll the dough into 8 balls the size of a golf ball and arrange on a baking sheet lined with parchment paper. Bake until golden, about 25 minutes.
• Tropical butter: In a small bowl, blend the butter, pineapple, honey and a pinch of salt until combined. Put butter in a small container and refrigerate until ready to use.
• Arrange the buns on a serving platter and serve warm with Tropical Butter.

ACKEE AND SALTFISH WITH BAMMY AS MADE BY KARAMO AND JASON BROWN RECIPE BY TASTY

Steps:

• Make the bammy: Add the cassava to a food processor and pulse until finely shredded. Transfer to a clean towel and squeeze to extract excess liquid until the cassava is fully dry.
• Transfer to a medium bowl and break up the cassava. Sprinkle in the salt and stir to distribute.
• Heat an 8-inch (20 cm) skillet over medium-low heat. Carefully pour half of the cassava into the pan. Use a silicone spatula to pat the cassava into a disc. Cook the bammy for about 6-8 minutes on each side, until light golden brown..
• Transfer the bammy to a shallow dish filled with the coconut milk and let soak for 1 minute. Do not let soak too long, or the bammy will fall apart.
• Add 1 tablespoon of canola oil to the skillet and carefully transfer the bammy back to the pan. Fry for another 5 minutes on each side, until light golden brown. Repeat with the remaining cassava. Set aside.
• Make the ackee and saltfish: Rinse the salted cod in a bowl with 4 cups (960 ml) of cold water. Drain and repeat twice more.
• Add the rinsed cod to a small saucepan with 4 cups (960 ml) of water. Bring to a boil and cook for 15 minutes. Drain and repeat once more.
• Transfer the fish to a medium bowl. Use 2 forks or your hands to flake the fish into chunks. Set aside.
• Heat the canola oil in a large skillet over medium heat. Once shimmering, add the onion, red and green bell pepper, tomato, garlic, scotch bonnet, thyme, pepper, and salt. Sauté, stirring occasionally, for 8-10 minutes, until slightly softened.
• Add the ackee, flaked saltfish, and scallions and carefully fold in to the vegetables. Sauté for 4-5 minutes more, until warmed through. Season to taste with more salt if needed.
• Slice the warm bammies into quarters, then serve with the ackee and saltfish.
• Enjoy!

LEM-TEA WHAMMY

Steps:

• In large pitcher, stir together lemonade and tea. Stir in sugar until dissolved. Chill in refrigerator.