skin color of
the uncooked/cooked Dasheen is brown. The color of
this ground provision, peeled, is white.
The dasheen plant
thrives well in areas where
there is an abundance of water. For example my husband planted a few
plants a couple of years in the area where the water from my washing
machine pours out. The soil must always be moist. The
crop took about
nine months to harvest. To gain access to the dasheen, it has to be dug
out of the soil. The leaves of the plant, which is called Dasheen Bush,
are used to make a popular Caribbean dish called Callaloo.
The dasheen has to be thoroughly washed, cut into about four pieces and
place in a pot of water to boil. After about twenty minutes, use a fork
to check to see if the dasheen is cooked. If the fork pierces the
dasheed with ease, then it is cooked. The skin of the dasheen can be
peeled before cooking but I have learnt that boiling the dasheen with
its skin on, retains its nutrients. Sometimes when this provision is
left too long before cooking, it produces a new growth. The dasheen can
then be placed in the soil to continue to grow. After a few weeks the
dasheen leaves will begin to grow.
The form of the
cassava is elongated and the skin color
of the uncooked is a
brown - looks like a piece of wood. The color of this ground provision,
peeled, is white.
Cassava is a food rich in carbohydrates but poor in fats and proteins.
It also supplies in a moderate way the B vitamins, potassium,
magnesium, calcium, iron and vitamin C. Cassava must only be
consumed cooked. Raw it can cause serious intoxications.
harvested from the soil. There are a
lot of citizens of Santo Domingo that reside in the BVI and I have
observed that serving cassava, with pork chops, is a regular meal for
Cassava is used
to make Ferine and Cassava Bread.
These are traditional dishes of the Amerindians, the initial
inhabitants of the southern Caribbeans countries like Trinidad and
Tobago and Guyana.
The skin color
of the uncooked/cooked Yam is
brown. The color of this ground provision, peeled, is white, slightly
purple or yellow - it all depends on the type of yam.
There are three
types of yams, yellow, purple and
white. They all have the same taste just a different color. From the
outside they all look the same. It is only when you cut them you will
know what type of yam it is. This provision has to be harvested from
Another type of
yam is Candy/Sweet Yam. In my
opinion they very similar to sweet potatoes - their skin color is
pink/orange. The inside of a Candy Yam is orange. The texture of candy
yams are quite soft when cooked.
Yam and other ground provisions
are loaded with complex carbohydrates. Complex carbohydrates, compared
to simple carbohydrates, have a matrix of glucose molecules, break down
over time and slowly release sugar into the blood. But, although yams
have complex 'carbs', not all yams are equal. It is the GI that
The GI is a number attached to all foods indicating their influence on
blood-glucose levels. Low GI foods, acting in the presence of high
fibre levels, provide a slow release of sugar (energy). High GI foods
provide a quick release of sugar (energy).
All yellow yam species have a low GI index, while the white yams have a
high GI index. Those with low GI indices release sugar (energy) slowly
into the blood stream, while those with high GI indices release sugar
much faster into the blood stream.
This GI classification is crucial for athletes, health-conscious people
and persons with diabetes. Sprinters need a nutritional programme that
provides fast energy (as in high-GI foods), while long distance,
endurance runners perform better with a diet that promotes a slow
release of energy (as in low-GI food).
Source: Jamaica Gleaner
Cut the yam into smaller pieces, peel them and place in a pot of water
to boil. After about 20 minutes use the fork method to check and see if
they are cooked. They can also be cooked with the skin on. After they
are cooked and cool, remove the skin.
The skin color of the uncooked/cooked Tania is
brown. The color of this ground provision, peeled, is white or slightly
purple, it all depends on the type of Tania.
harvested from the ground and the leaves
are very similar to that of the dasheen leaves. The leaves of the Tania
plant are slightly larger. The produce, however, does not grow as large
as the dasheen. There are two different types of Tania, purple and
white, to know the difference, the provision has to be cut.
Tania looks very
similar to another provision
called Eddoes. When I first learned about Tania, I had a hard time
identifying the difference between the two. The skin of the Eddoes has
a little more hair on the skin and they are smaller in size, rounder in
Tania can be either peeled first before boiling or peeled after
cooking. Place the provision in a pot of water to boil. After about 25
minutes, use the fork method to check if cooked.
on any one of the photos to enter the photo gallery of Ground Provisions
The breadfruit is one of the West Indies' most popular fruits, but is
largely unknown outside of the region. As a fruit it is a spectacular
specimen round and ridged, some can grow to nine or ten inches in
diameter while the tree itself can grow from 30 to 60 ft tall.
Brought to the
Caribbean from the Pacific by
Captain Bligh and his crew, the breadfruit has become synonymous with
the Caribbean. Breadfruit, like the name suggests feels and tates like
fresh bread when eaten before it is ripe. The breadfruit is a starchy
melon that has been looked upon for years as an excellent, nutritiuos
food source. In fact, African slaves in the plantations of the
Caribbean were given breadfruit to help keep them strong.
In St. Vincent,
there is an abundance of
breadfruit trees. Breadfruit is sold by some roadside vendors raw and
roasted. Roast Breadfruit is a traditional Vincy dish. The skin color
of the uncooked Breadfruit is a vivid green. is a brown. The color of
this provision, peeled, is off white.
on trees. These trees grow quite
large and take a few years before the produce can be harvested.
This provision is easy to prepare. Just put them in a pot of water to
boil for about 1 hour. After they are cooked, the skin color turns
brown. Cut the breadfruit into four pieces, that way it will be easier
to remove the skin. Remove the skin and the center parts. Thinly slice
and serve. My husband loves to roast them. Check this page on Roasting Breadfruit. I
love to make Breadfruit
Chips with left over roast breadfruit
unlike the common sweet banana, are usually cooked or
processed in some way and not eaten raw. The skin color
of the uncooked Plantain is
green in its unripe state and yellow then it is ripe. The color of this
provision, peeled, is off white.
from the family of the green
fig/bananas. They grow on trees and are longer and slightly wider.
There are a lot of citizens of the Santo Domingo, in the BVI, and I
notice that they consume a lot of plantains.
Plantains are a
good source of vitamins C, B6 and A. Low in fat; they are a
good way to
add fiber and carbohydrates to your diet. Like common bananas,
plantains are also an excellent source of potassium.
When they are ripe (the skin is yellow) they can be boiled. Cut each
plantain into half and then put them in a pot of water to boil. After
about 15 minutes remove the pot from the stove, throw out the water and
remove the skin from each piece of plantain. Cut each piece in half,
vertically. There may be a piece of thread in the center of each half,
plantains are very ripe (they skin will
be yellow and with black spots), and the actual provision will be very
soft, they can be fried. Remove the skin, thinly slice the plantain and
place in a sauce pan with hot oil to fry. See a more detailed recipe
for Fried Plantains.
Green plantains, are great for Pong
The color of
Eddoes uncooked/cooked skin is brown. The color of this
ground provision, peeled, is white.
generally small in size and the look
very similiar to Tania. Eddoes make a great soup.
Eddoes can be either peeled first before boiling or peeled after
cooking. Place the provision in a pot of water to boil. After about 15
minutes, use the fork method to check if cooked. Eddoes cook very quick
and tend to fall apart after being boiled for more than the required.
Here is a great
way to prepare eddoes, click
Sweet Potato and
can prevent cancer due to
the carotene, it has a lot of starch and vitamins C and A.
calcium, potassium, protein, complex carbohydrates,
vitamin B6, dietary fiber, copper and manganese are packed with sweet
potato. It has beneficial effects on those with diabetes due
the good carbohydrates included. Also it has one of the
glycemic index ratings.
The skin color
uncooked/cooked Sweet Potato is pink. The color of this ground
provision, peeled, is white.
looks very similiar to Candy/Sweet
Yam. So be careful to check the label in your grocery store or if there
are no labels, observe the ground provision thoroughly to ensure that
it is sweet potato you are buying. A few weeks ago I was so sure that I
bought some sweet potatoes from the grocery store only to realize when
I got home that I had purchased some candy/yam. I am not really a lover
of candy yam their texture is too soft, when cooked, for my liking.
cook Sweet Potato
Peel the Sweet Potato, cut in to medium size pieces and place in a pot
of water to boil. After about 20 minutes, use the fork method to check