Sides
Boiled Provision
The Quirky Foodster Team
Ingredients
- 400 g breadfruit, peeled and chunked
- 300 g dasheen (taro), peeled and chunked
- 300 g yam, peeled and chunked
- 2 green plantain, peeled and sliced thick
- 10 g salt
- as needed to cover water
Method
- Place the breadfruit, dasheen and yam in a large pot and cover generously with salted water.
- Bring to a boil, then reduce heat to a steady simmer.
- After 10 minutes, add the plantain slices to the pot.
- Continue simmering for a further 10-12 minutes until all pieces are fork-tender.
- Drain well in a colander and serve hot alongside a stewed or sautéed main dish.
Introduction: A simple side of boiled starchy roots and breadfruit, this dish accompanies nearly every main course in Dominica, providing the hearty, filling base of a traditional meal grown from the island’s own soil.
Cultural Background: A simple side of boiled starchy roots and breadfruit, this dish accompanies nearly every main course in Dominica, providing the hearty, filling base of a traditional meal grown from the island’s own soil.
Tips: Cut pieces to a similar size so everything finishes cooking together; check tenderness with a fork rather than relying on time alone.
Variations: Sweet potato or green banana can be added or substituted according to what is available.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Steam or microwave until heated through, or pan-fry leftover pieces briefly for a crisp edge.
Nutrition: Calories: 260 kcal | Protein: 3 g | Carbs: 62 g | Fat: 0.5 g | Fibre: 6 g
FAQs
Q: Can these all be boiled together in one pot?
A: Yes, as long as pieces are cut to similar sizes and quicker-cooking items like plantain are added slightly later so nothing overcooks.
Q: Is provision the same as ‘ground provisions’ elsewhere in the Caribbean?
A: Yes, it is the regional term for starchy root vegetables and breadfruit used as staple sides across the Caribbean, with the specific mix varying slightly by island.
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