Boiled Provisions
The Quirky Foodster Team
Ingredients
- Yam, peeled and cubed — 300 g (10 oz)
- Dasheen (taro), peeled and cubed — 300 g (10 oz)
- Green bananas, peeled and halved — 2
- Sweet potato, peeled and cubed — 1
- Salt — 1 tbsp
- Butter — 2 tbsp
Method
- Place all the provisions in a large pot and cover with water.
- Add the salt and bring to a boil.
- Reduce heat and simmer 20-25 minutes until all pieces are fork-tender.
- Drain well and return to the pot.
- Toss with butter before serving hot.
Introduction: A mix of boiled root vegetables — yam, dasheen, green banana and sweet potato — a hearty Caribbean side.
Cultural Background: Ground provisions form the starchy backbone of Saint Lucian meals, boiled together and served alongside saucy mains like fish court bouillon or stewed meats.
Tips: Cut denser provisions like yam slightly smaller than quicker-cooking ones like green banana so everything finishes around the same time. Don’t overcook, or the pieces will become waterlogged.
Variations: Serve with a drizzle of coconut oil instead of butter for a dairy-free version; add a pinch of nutmeg for warmth.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pan with a little water, or in the microwave, until warmed through.
Nutrition: Approx. 260 kcal, 3 g protein, 52 g carbohydrate, 5 g fat per serving.
FAQs:
Q: What are ground provisions?
A: A Caribbean term for starchy root vegetables and green bananas, boiled and served as a hearty side.
Q: Can I use just one or two types?
A: Yes, the dish works well with whatever provisions are available; using all four is simply traditional variety.
- Yam, peeled and cubed — 300 g (10 oz)
- Dasheen (taro), peeled and cubed — 300 g (10 oz)
- Green bananas, peeled and halved — 2
- Sweet potato, peeled and cubed — 1
- Salt — 1 tbsp
- Butter — 2 tbsp
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