Ingredients
Commercial ingredients
- puffed corn grits
- peanut butter
- palm oil
- salt
To serve
- straight from the bag
- with a soft drink
- to children, from about six months, on medical advice only
Directions
- Warm smooth peanut butter with a little neutral oil until it is thin enough to pour.
- Toss the puffs in it very lightly, using far less than seems necessary.
- Use a light hand, since too much coating makes the puffs collapse into a soggy mass within minutes.
- Spread them on a tray and dry them in a very low oven for ten to fifteen minutes.
- Salt them while they are still warm.
Technique
- It is an extruded snack and cannot genuinely be made at home.
- The LEAP trial used Bamba and changed international infant feeding guidance.
- Introducing peanut to high-risk infants is a matter for medical advice.
Substitutions
- Plain puffed corn snacks tossed lightly in thinned peanut butter.
- There is no true substitute for the commercial product.
Variations
- Sweet versions with strawberry, halva or nougat coatings.
- Bamba nougat, which is filled rather than coated.
- Similar peanut puffs made elsewhere in the region.
History
Peanut butter puff made since 1964; research links early exposure to it with unusually low peanut allergy rates.
Frequently asked questions
What is Bamba?
Bamba is a snack from Israel: peanut-butter puffed corn snack, national childhood icon. Peanut butter puff made since 1964; research links early exposure to it with unusually low peanut allergy rates.
How long does Bamba take to make?
Bamba takes n/a of preparation and n/a of cooking. The recipe makes 1 bag, but nobody makes it at home. It is rated easy to make.
What can I substitute in Bamba?
Yes, within limits. Plain puffed corn snacks tossed lightly in thinned peanut butter. There is no true substitute for the commercial product.
