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.

How to cook the Green Fig
Method one: Fill a large pot with water, enough to cover the figs. Cut off the ends of each fig and place in the pot of water. Pour about one tablespoon of oil in the pot. The oil is to prevent the stain of the figs> from sticking to the sides of the pot. If this is not done, the stain leaves a black residue around the sides of the pot and it is VERY difficult to clean. The figs do not take long to cook. After about ten minutes of the water boiling, the color of the skin of the figs will turn to a darker green. When I prepare the figs this way, my husband does not like it and tells me that this is the way that it is prepared in St. Vincent for the pigs. Another sign that the figs are cooked, the skin will burst slightly.

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.

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 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.

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.

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 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.

About Breadfruit
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 raost breadfruit

About Plantain
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.

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.

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