Guyanese Ground Provisions is a traditional dish featuring a selection of starchy root vegetables and tropical produce that grow beneath or close to the ground. Common ingredients include cassava, sweet potatoes, yams, eddoes, and green plantains. These ingredients are peeled, cut into pieces, and boiled until tender, creating a wholesome and satisfying dish that is an important part of Guyanese home cooking.
Ground provisions are often served as an accompaniment to fish, meat, pepperpot, or coconut-based stews. They can also be enjoyed with a little butter, salt, or a flavourful sauce. The combination of different vegetables provides a variety of textures and natural flavours, making this simple preparation a comforting favourite in Guyana and throughout the Caribbean.
1. Prepare the Vegetables: Peel the cassava, sweet potatoes, yam, eddoes, and plantains. Cut them into medium-sized pieces so they cook evenly.
2. Prepare the Cassava: Remove the tough central fibre from the cassava. Use properly prepared food-grade cassava and cook it thoroughly before eating.
3. Boil the Water: Place the vegetables in a large pot and add enough water to cover them. Add salt.
4. Cook the Firmer Vegetables: Bring the water to a boil. Add cassava, yam, and eddoes first, then reduce the heat and simmer for about 10–15 minutes.
5. Add the Remaining Vegetables: Add sweet potatoes and green plantains. Continue cooking until all the vegetables are completely tender.
6. Check for Doneness: Pierce the vegetables with a fork. They should be soft but still hold their shape. Drain the cooking water carefully.
7. Season and Serve: Add butter and black pepper if desired. Gently toss the vegetables and serve warm with fish, meat, or a traditional Guyanese stew.
Cassava – 300 g, Yam – 300 g
Sweet potatoes – 2, Eddoes – 300 g
Green plantains – 2, Salt – 1 tsp
Water – 8 cups, Butter – 2 tbsp
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