Boiled Ground 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 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 toss with butter before serving hot.
Introduction: A mix of boiled root vegetables — yam, dasheen, green banana and sweet potato.
Cultural Background: Ground provisions are boiled together as a hearty staple side across Saint Vincent and the Grenadines, served alongside saucy mains and stews.
Tips: Cut denser provisions like yam slightly smaller than quicker-cooking ones so everything finishes together. Don’t overcook, or pieces become waterlogged.
Variations: Drizzle with 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.
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 as a hearty side.
Q: Can I use just one or two types?
A: Yes, the dish works well with whatever provisions are available.
- 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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