What is Ground Provision?

Ground Provisions is the term used in West Indian nations to describe a number of vegetable staples, such as yams, cassava, breadfruit and plantains. They are often cooked and served as a side dish in local cuisine. Caribbean recipes will often simply call for ground provisions rather than specify specific vegetables.

The following is a list of some ground provision that are cooked in the Caribbean. I have provided a little info about each provision and how to cook Ground Provision.

GREEN FIG aka BANANA

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About Green Fig

The skin color of the uncooked Green Fig is a vivid green. Cooked, the skin color is brownish. In St. Vincent and other Caribbean Islands, where this provision is harvested and exported on a large scale, it is called Banana. While in Trinidad and Tobago, it is called green fig. Why you may ask. Green figs are grown on trees and harvested by the bunch (consists of a few 'hands') and sold by the 'hand'. I have seen suckers (new growth) growing from the base of the green fig trees. These suckers can be relocated to another spot where they will grow into a mature green fig tree.

Method two: My husband taught me this method. I really do not like doing it because it is very time consuming. Peel the skin off each fig. Use the knife to cut the skin at the back of the fig. Then you can use either your fingers or knife to remove the skin. Scrape off any threads on the figs. Place in a pot of water. Note: do not leave the figs unattended (with the skin off) for too long because they will turn black. So the best thing to do is to place each fig into a bowl of water after they have been peeled and cleaned.

Dasheen just been harvested

Dasheen cooked and sliced ready to be eaten

Dasheen cooked and slicked
ready to be eaten

Leaves of the Dasheen Plant
- Dasheen Bush

About Dasheen

The 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.

How to cook Dasheen

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.

CASSAVA

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About Cassava

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.

Cassava is 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 them.

How to cook Cassava
Cassava has to be peeled before it is cooked. I enjoy cassava but have problems cleaning them. This provision has a thick skin and when this skin is broken, the cassava can be peeled like an orange. After all the skin has been removed, cut the sticks of cassava in two three pieces. Cut each piece into half vertically. There will be a vine in the center of each half, remove and place in a pot of water to boil.

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.

YAMS

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About Yams

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 the ground.

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 differentiates them.

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

How to cook yams
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.

TANIA

About Tania

Tania

Red Tania

Peeled Tania

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.

Tania is 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 shape.

How to cook Tania
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.

BREADFRUIT

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About Breadfruit
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.

Breadfruit grows on trees. These trees grow quite large and take a few years before the produce can be harvested.

How to cook Breadfruit
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

PLANTAIN

About Plantain

Plantains, 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.

Plantains are 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.

How to cook Plantains
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, remove. Serve.

When the 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 Plantains.

EDDOES

About Eddoes

Eddoes

The color of Eddoes uncooked/cooked skin is brown. The color of this ground provision, peeled, is white.

Eddoes are generally small in size and the look very similiar to Tania. Eddoes make a great soup.

How to cook Eddoes
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 here.

SWEET POTATO

About Sweet Potato

Sweet Potato

Sweet Potato and
Candy Yams

Sweet Potato can prevent cancer due to the carotene, it has a lot of starch and vitamins C and A. Iron, calcium, potassium, protein, complex carbohydrates, beta-carotene, vitamin B6, dietary fiber, copper and manganese are packed with sweet potato. It has beneficial effects on those with diabetes due to the good carbohydrates included. Also it has one of the lowest glycemic index ratings.

The skin color of the uncooked/cooked Sweet Potato is pink. The color of this ground provision, peeled, is white.

Sweet Potato 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.

How to 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 if cooked.

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