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Hard dough bread, also called hardo bread, is a Jamaican bread [1] similar to the Pullman loaf or pain de mie, although hard dough bread tends to be sweeter. The dough consists of flour, water, yeast, salt and sugar. Additional ingredients such as treacle, molasses, and vegetable shortening can be used. [2]
Coco bread, sandwiching a Jamaican patty. Stew peas Typical Jamaican meal—fried chicken and oxtail, with a side of rice and peas (with gungo) and salad. Curried shrimp Rice and peas. Ackee and saltfish, made from the local fruit ackee and dried and salted cod (saltfish). This is the national dish of Jamaica. Baked chicken; Bammy
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Fried escoveitch fish Stew peas with cured meats Gizzada. The Spanish, the first European arrivals to Jamaica, contributed many dishes and introduced a variety of crops and ingredients to the island— such as Asian rice, sugar cane, citrus like sweet orange, sour orange (Seville and Valencia), lime and lemon, tamarind, cacao, coconut, tomato, avocado, banana, grape, pomegranate, plantain ...
Coco bread is a variation of Jamaican hard dough bread, and it bears similarities to other sweet breads and soft dough breads introduced to the island by Chinese indentured labourers, [2] and European colonizers. Since then, it has been popular within Caribbean communities throughout the region, and in areas where Jamaican immigrants have settled.
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For centuries, it was the bread staple for rural Jamaicans until the cheaper, imported wheat flour breads became popular in the post-World War II era. In the 1990s, the United Nations and the Jamaican government established a program to revive bammy production and to market it as a modern, convenient food product. [6]