Jamaicans adore bammy, particularly the fried version that is served crispy as a side dish for steamed or escoveithed fish. Bammy can also be steamed or baked but the cakes lose that delicate crust and soft dense interior that makes it such a delight to eat. In the early 1940’s, bammy was the bread staple of choice for many Jamaicans. The heavier, dense bammy bread, lost pride of place in the Jamaican household with the popularity of soft, lighter sandwich breads made from imported wheat flour. The indelible bammy, was now seen as a “poor man” food and left the bright lights of the city for the relative obscurity of life in the Jamaican countryside.