Classic Caribbean Boiled Provisions
A traditional Caribbean side dish of yam, cassava, dasheen, sweet potato, and green fig — peeled, boiled in salted water until fork-tender, drained, and served alongside stews, saltfish, or callaloo.
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Servings: 8 servings
Calories: 300kcal
Ingredients
- 1 lb yam yellow or white
- 1 lb cassava yuca
- 1 lb dasheen taro
- 1 lb sweet potato any variety
- ½ lb green fig green bananas or green or ripe plantain
- 1 tbs salt Himalayan
- Water to boil
Instructions
How to Clean & Prepare
- Prepare the Yam: Peel thickly to remove all brown skin and any fibrous outer layer. Rinse well and cut into large, even chunks.
- Prepare the Cassava: Cut into manageable lengths. Slice through the thick brown outer skin and remove both the brown outer layer and the pinkish-white layer beneath it. Rinse thoroughly. Split each piece lengthwise and remove the tough fibrous core running through the center.
- Prepare the Dasheen (Taro): Peel completely to remove all skin. Rinse thoroughly. Some people experience mild itching when handling dasheen; wearing gloves or lightly oiling your hands beforehand may help. Cut into large chunks.
- Prepare the Sweet Potato: Peel if desired and cut into large, even pieces.
- Prepare the Green Fig (Green Banana): Trim both ends. Lightly score the peel lengthwise and remove the skin. To prevent staining from sap, lightly oil your knife before cutting. Leave whole or cut in halves if large.
- Keep all cut provisions submerged in cool water until ready to boil to prevent discoloration.
Cooking Instructions
- Layer the Provisions in the Pot: Place all prepared provisions into a large, deep pot, arranging denser roots such as yam and cassava at the bottom so they cook evenly.
- Add Water & Salt: Cover completely with cold water and add 1 tablespoon salt.
- Bring to a Boil: Place over high heat and bring the water to a full rolling boil.
- Reduce to a Steady Simmer: Once boiling, reduce heat to medium and allow the provisions to cook uncovered at a steady simmer to prevent breaking apart.
- Skim if Necessary: As the provisions cook, some starch — particularly from cassava or dasheen — may rise to the surface. Skim off any foam for a cleaner finish.
- Check for Doneness (20–45 Minutes): The provisions are ready when a knife slides easily through the thickest piece without resistance. Sweet potato and dasheen may cook faster than yam or cassava; remove individual pieces as they become tender if necessary.
- Drain Thoroughly: Once tender, drain immediately in a colander and allow the provisions to steam-dry for 3–5 minutes before serving.
Nutrition
Calories: 300kcal | Carbohydrates: 71g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 923mg | Potassium: 1269mg | Fiber: 8g | Sugar: 7g | Vitamin A: 8191IU | Vitamin C: 28mg | Calcium: 64mg | Iron: 1mg