Provision Salad
The Quirky Foodster Team
Ingredients
- Yam, peeled and cubed — 300 g (10 oz)
- Sweet potato, peeled and cubed — 300 g (10 oz)
- Green bananas, peeled and sliced — 2
- Red onion, thinly sliced — 1/2
- Olive oil — 2 tbsp
- White vinegar — 2 tbsp
- Dijon mustard — 1 tsp
- Fresh parsley, chopped — 1 tbsp
- Salt and black pepper, — to taste
Method
- Boil the yam, sweet potato and green banana in separate batches (or together if timed carefully) until just fork-tender, about 15-20 minutes; drain and cool slightly.
- Whisk together olive oil, vinegar, mustard, salt and pepper to make a dressing.
- Combine the warm provisions in a large bowl with the red onion.
- Pour the dressing over and toss gently to coat, taking care not to break up the vegetables.
- Sprinkle with parsley and serve warm or at room temperature.
Introduction: A hearty salad of boiled root vegetables tossed in a tangy vinaigrette, a traditional way to use Caribbean 'provisions'.
Cultural Background: Ground provisions — yam, sweet potato, dasheen and green banana — form the backbone of Caribbean cooking, and this salad turns leftover boiled provisions into a satisfying dish, commonly served alongside grilled or fried fish.
Tips: Toss the vegetables while still slightly warm so they absorb the dressing better. Cut the pieces evenly for consistent cooking times.
Variations: Add chopped hard-boiled egg or flaked saltfish for a more substantial dish; swap vinegar for lime juice for a brighter finish.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Best served cold or at room temperature; if reheating, warm gently in a covered pan for a few minutes.
FAQs:
Q: What are 'provisions'?
A: A Caribbean term for starchy root vegetables and green bananas commonly boiled and served as a side or base for salads.
Q: Can I use only one type of provision?
A: Yes, the salad works well with just yam or just sweet potato if that's what's available.
- Yam, peeled and cubed — 300 g (10 oz)
- Sweet potato, peeled and cubed — 300 g (10 oz)
- Green bananas, peeled and sliced — 2
- Red onion, thinly sliced — 1/2
- Olive oil — 2 tbsp
- White vinegar — 2 tbsp
- Dijon mustard — 1 tsp
- Fresh parsley, chopped — 1 tbsp
- Salt and black pepper, — to taste
Please log in to leave a comment.