Provision Platter

Name: Provision Platter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Saint Lucian
Ingredients: 2 dasheen roots, peeled and quartered; 1 yam, peeled and sliced; 2 sweet potatoes, peeled and quartered; 3 green bananas, peeled; 1/4 breadfruit, peeled and sliced; 2 tbsp butter; Salt to taste; Saltfish saute for serving

Provisions (pro-VIH-zhuns)

Boiled Root Vegetable Platter

⏱ Prep Time 40 minutes

📈 Difficulty Easy

👥 Servings

🔥 Calories 334 kcal

A colourful platter of boiled ground provisions including dasheen, yam, sweet potato, green banana, and breadfruit, served with butter and saltfish.

Nutrition & Info

Protein 8.0g

Carbs 62.0g

Fat 6.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large pot sharp knife serving platter

Presentation Guide

Vessel: large platter

Garnishes: butter melting on top, parsley

Accompaniments: saltfish saute, avocado, hot pepper sauce

Ingredients

2 dasheen roots, peeled and quartered
1 yam, peeled and sliced
2 sweet potatoes, peeled and quartered
3 green bananas, peeled
1/4 breadfruit, peeled and sliced
2 tbsp butter
Salt to taste
Saltfish saute for serving

Instructions

1
Peel and cut all provisions into similar-sized pieces.
2
Bring a large pot of salted water to a boil.
3
Add provisions starting with the hardest: yam and dasheen first, cook 10 minutes.
4
Add sweet potato and breadfruit. Cook another 10 minutes.
5
Add green bananas last. Cook until all provisions are tender, about 8 more minutes.
6
Drain and arrange on a platter. Top with butter.
7
Serve alongside saltfish saute.

💡

Did You Know?

In Saint Lucia, the word provisions specifically refers to root vegetables and starchy fruits. Asking someone to bring provisions means tubers, not grocery shopping.

Chef's Notes

Equipment Tips

large pot
sharp knife
serving platter

Garnishing

butter melting on top, parsley

Accompaniments

saltfish saute, avocado, hot pepper sauce

The Story Behind Provision Platter

The provision platter is a direct legacy of the provision grounds system during slavery, where enslaved people were given small plots to grow their own food. They cultivated African root crops alongside indigenous Caribbean tubers, creating the diverse platter known today. After emancipation, provision farming became the backbone of smallholder agriculture. The boiled provision platter remains foundational to Saint Lucian eating, a simple but nourishing meal that connects the island to its agricultural roots.

🕐 Traditionally enjoyed breakfast and lunch accompaniment 📜 Origins: Subsistence agriculture tradition

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