In The Marley Kitchen: Vegetable and Bammy ‘Rundown’

By Cedella Marley, A Nice Time


-2 large bammy, cut into medium pieces (you can usually find them in the caribbean food section)
-1 cup milk (dairy or unsweetened almond or soy)
-Ziggy Marley Coco’Mon Oil for frying


-Put the bammy pieces into a small bowl and pour the milk over them, soak in the milk for 10 minutes.

-Heat a skillet or Dutch pot over medium, add the cooking oil. Fry the bammy pieces until lightly brown in color (5-6 minutes).
-Drain on paper towel. Best served warm with hot veggie rundown.


-1 large onions, finely sliced
-4 garlic cloves, crushed
-1 tablespoon freshly grated ginger
-2 scotch bonnet peppers, seeded and sliced
-4 tablespoon Ziggy Marley Coco’Mon coconut oil
-1/2 teaspoon dried thyme or 1 teaspoon fresh if you have it
-2 tablespoons curry powder
-1/2 teaspoon black peppercorns, freshly ground
-10 allspice berries
-1 large sweet potato, cut into cubes
-1 cup vegetable stock
-2 peppers, red, orange or yellow, chopped into cubes
-1 heaping cup kale, stripped from stalk, and chop leafy greens only
-2 corn on the cob, chopped into 4 – 5 rounds
-1 can coconut milk
-Salt and pepper to taste
-2 bammy, cut into bite size pieces
-1 cup milk (dairy, coconut or unsweetened almond or soy)


-Heat oil in a large pan.

-Add the onions, cook until soften, stir in the garlic and ginger and cook a few minutes more. Stir in the thyme, curry powder, black pepper, scotch bonnet pepper and allspice. Cook for a few seconds, then add in the sweet potato cubes, sweetcorn and stock, bring to the boil.  Turn to a simmer and cook slowly for 15 minutes. Next, stir in the coconut milk, bell peppers, chopped greens and soaked bammy pieces, allow to simmer another 10 minutes or until the sauce has begun to thicken.. Taste and adjust seasoning if necessary.

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