Provision Platter

Name: Provision Platter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Grenadian
Ingredients: 2 dasheen, peeled and quartered; 1 yam, peeled and sliced; 2 sweet potatoes, peeled and halved; 3 green bananas, peeled; 1 breadfruit quarter, peeled and sliced; 2 tbsp butter; Salt to taste; Fresh thyme

Provisions (pro-VIH-zhuns)

Boiled Root Vegetables and Green Banana

⏱ Prep Time 40 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 332 kcal

A generous platter of boiled dasheen, yam, sweet potato, green banana, and breadfruit, served with butter and a side of stewed or salted fish.

Nutrition & Info

Protein 6.0g

Carbs 68.0g

Fat 4.0g

Protein Carbs Fat

Dietary

nut-free

Equipment Needed

large pot sharp knife

Presentation Guide

Vessel: large oval platter

Garnishes: butter pat, thyme sprigs

Accompaniments: stewed fish, saltfish souse

Ingredients

2 dasheen, peeled and quartered
1 yam, peeled and sliced
2 sweet potatoes, peeled and halved
3 green bananas, peeled
1 breadfruit quarter, peeled and sliced
2 tbsp butter
Salt to taste
Fresh thyme

Instructions

1
Peel all root vegetables and cut into similar-sized pieces for even cooking.
2
Bring a large pot of salted water to a rolling boil.
3
Add dasheen and yam first as they take longest. Cook ten minutes.
4
Add sweet potato, green banana, and breadfruit. Boil until all provisions are fork-tender, about fifteen more minutes.
5
Drain well and arrange on a large platter. Dot with butter and sprinkle with salt.
6
Serve warm alongside stewed fish, saltfish, or any main dish as a starchy accompaniment.

💡

Did You Know?

In Grenada, the word provisions refers specifically to starchy root vegetables, and a meal without provisions is considered incomplete.

Chef's Notes

Equipment Tips

large pot
sharp knife

Garnishing

butter pat, thyme sprigs

Accompaniments

stewed fish, saltfish souse

The Story Behind Provision Platter

Provisions form the dietary backbone of Grenadian cuisine, rooted in the subsistence farming that sustained the island for centuries. Enslaved Africans cultivated root vegetables on provision grounds, small plots allocated for growing their own food. These crops, resistant to hurricanes and drought, became vital staples. The tradition of boiling an assortment of provisions together persists as a symbol of self-sufficiency and the enduring importance of the land in Grenadian food culture.

🕐 Traditionally enjoyed lunch or dinner side 📜 Origins: Subsistence farming tradition

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