Steamed Ground Provisions

Steaming ground provisions instead of boiling them brings out a richer, more natural flavor while keeping their texture firm and nutrient-packed. This simple cooking method utilizes natural steam to gently cook staples like yams, cassava, eddoes, dasheen or taro, green cooking bananas (say figs), or plantains—no salt water is needed, and no nutrients are lost when draining the pot. If you’ve ever found your provisions turning mushy and prorridge-like after boiling, this is a game-changer. Additionally, it’s an ideal option for those watching their sodium intake or seeking a cleaner, more wholesome way to enjoy these Caribbean classics. I especially like steaming green bananas and plantains with the skin still on—just as you’ll see in the video below—so they peel easily once cooked.

Ingredient Guide

Eddoes – A small root vegetable with a creamy interior and earthy flavor once cooked.
Taro (Dasheen) – A starchy provision with a nutty flavor and slightly purple flesh; it steams beautifully.
Ripe Plantain – Brings a subtle sweetness and balance to the plate; choose one that’s firm but yellow.
Water – The essential element for generating steam and gently cooking the provisions.
Salt (Optional) – Adds seasoning if you’re not on a low-sodium diet, though these provisions are flavorful even without it.

Cooking Notes from the Kitchen

Always place the harder provisions like eddoes or dasheen at the bottom of the steamer, where they’ll cook more evenly.
Use a sharp knife to test doneness—if it slides through easily, the provisions are ready.
If you have sensitive skin, wear gloves or rub your hands with a bit of oil before peeling taro or eddoes to prevent itching.
Allow provisions to cool slightly before removing skins from plantains or green bananas.
Leftovers make an excellent base for a breakfast hash or frittata.

Shopping Made Easy

Caribbean or international groceries often stock eddoes and dasheen year-round.
Look for firm, unblemished taro roots without soft spots.
Choose plantains that are just starting to turn yellow for the perfect firm yet sweet texture.
If you can’t find a traditional steamer, a metal colander placed over a pot of boiling water works well.
Steam baskets or electric steamers are convenient and help maintain consistent heat.

Steamed Ground Provisions

A healthy, flavor-packed alternative to boiling, these steamed ground provisions hold their shape, retain their nutrients, and deliver the pure taste of Caribbean roots.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course Breakfast, Caribbean Classics, Easy Caribbean Recipes, Favourite, Side Dishes, Vegan, Vegetarian

Ingredients

1 lb eddoes
1 lb taro dasheen
1 large ripe plantain
water
salt optional

Instructions

Wash and peel the eddoes if you prefer, then cut them in half. You can also steam them with the skin on—just scrub thoroughly before cutting.
Trim the ends off the ripe (but firm) plantain, then cut it into 2–3 inch pieces. Slice the skin lengthwise the thickness of the peel to help it open during steaming.
Peel the taro, discard the skin, and slice into 1 1/2 inch rounds. Rinse well with cool water.
Arrange the provisions in the steamer, placing the denser eddoes on the bottom layer and the softer plantain pieces on top, along with the Taro pieces, which are notorious for cooking quickly when boiled.
Steam for 35–45 minutes. Test doneness by inserting a knife through the thickest part of an eddoe or taro—it should slide in easily.
Once cooked, let the plantain cool slightly, then peel off the loosened skin.
Serve warm as a wholesome side or main.

Notes

What’s the Best Way to Steam Ground Provisions?

The best way is to use a two-layer steamer or insert, placing the denser roots like eddoes and taro on the bottom and softer ones like plantains on top. Steam for 35–45 minutes, checking with a knife for tenderness.

Can I Steam Provisions with the Skin On?

Yes! Keeping the skin on helps retain nutrients and prevents the roots from becoming too soft. After steaming, the skin peels off easily, especially from plantains and green bananas.

What’s the Difference Between Boiling and Steaming Provisions?

Boiling can leach nutrients and sometimes cause the provisions to become mushy. Steaming locks in flavor, keeps nutrients intact, and preserves texture, giving you a more satisfying bite.

How Do I Store Leftover Steamed Provisions?

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat by gently steaming again or pan-frying in a little oil for crisp edges.

What Can I Serve with Steamed Provisions?

They pair perfectly with saltfish buljol, stewed meats, callaloo, or even fried fish. It’s a hearty, traditional base for any Caribbean meal.

Keyword Caribbean, Caribbean food, cassava, dasheen, eddoes, food, ground provision, ital, plantain, root vegetables, taro, tubers, vegan, vegetarian, yams

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Chicken Recipes Favourite Featured Pasta & Noodles Weeknight Dinners

Easy Hoisin Noodles With Chicken — Caribbean-Chinese Stir-Fry Inspiration

January 7, 2026October 24, 2025Leave a Comment

Across the Caribbean—especially in Trinidad and Tobago, Jamaica, Guyana, and Cuba—you’ll find a rich legacy of Chinese-influenced dishes that have become part of our island comfort food. My Easy Hoisin Noodles With Chicken is one of those go-to recipes I love to whip up when I’ve got leftover chicken in the fridge and want a quick, flavor-packed stir-fry.

Back in my San Fernando days in Trinidad, it wasn’t uncommon to find little restaurants and food trucks serving up wok-tossed noodles with bold sauces and plenty of fresh vegetables. That same spirit inspires this recipe today—a Caribbean take on a Chinese classic that balances savory, sweet, and umami flavors with fresh textures and island comfort.

This dish is perfect for busy weeknights or as a quick weekend lunch. The hoisin sauce adds a deep, slightly sweet richness, while the sesame oil and chili crisp bring that extra layer of warmth and complexity. It’s a meal that celebrates our Caribbean-Chinese heritage in the best way—fast, fresh, and full of flavor.

If you’d like to make this and don’t have the pre-cooked chicken, follow this recipe: How To Make Chicken Chow Mein.

Ingredient Guide

Vegetable Oil: Helps the vegetables and chicken stir-fry evenly without sticking.
Onion: Adds sweetness and depth to the base of the stir-fry.
Bell Peppers: Bring color, crunch, and natural sweetness.
Broccoli: Provides texture and helps balance the rich sauce.
Salt: Enhances the flavor of the vegetables and sauce.
Mushrooms: Add umami and absorb the hoisin sauce beautifully.
Fresh Ginger: Brightens the dish and adds warmth.
Toasted Sesame Oil: Adds nutty aroma and authentic Asian flair.
Chili Crisp: Optional, for heat and crunch.
Cooked Chicken: A great way to repurpose leftovers into a new meal.
Noodles: Hakka-style or egg noodles work best for this stir-fry.
Soy Sauce: Adds savory depth and saltiness.
Hoisin Sauce: The sweet, tangy centerpiece of the dish.
Scallions: Add a mild onion flavor and freshness at the end.

Cooking Notes from the Kitchen

Cook the noodles just until al dente—they’ll continue to cook when stir-fried.
Always keep the heat medium-high when stir-frying to prevent sogginess.
You can substitute tofu or shrimp for the chicken if you prefer.
For extra sauce, add a tablespoon of oyster sauce or Chinese cooking wine.
Store leftovers in an airtight container and reheat in a pan with a splash of water.

Shopping Made Easy

Look for hoisin sauce and chili crisp in the Asian section of most grocery stores.
Use any pre-cooked chicken, including rotisserie chicken, to save time.
Fresh Hakka or egg noodles can be found in the refrigerated section of Asian supermarkets.
Sesame oil and soy sauce are pantry staples—invest in good quality versions for best flavor.

Easy Hoisin Noodles With Chicken — Caribbean-Chinese Stir-Fry Inspiration

A quick and flavorful stir-fry noodle recipe that brings together the best of Caribbean and Chinese-inspired cooking. Tender noodles, crisp vegetables, and leftover chicken are tossed in a glossy hoisin sauce for a comforting, weeknight meal that’s ready in minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Chicken Recipes, Favourite, Pasta & Noodles, Weeknight Dinners

Ingredients

1 1/2 tablespoons vegetable oil
1 medium onion large diced
2 cups bell peppers chopped
1 cup broccoli florets
3/4 teaspoon salt
1 cup mushrooms sliced
1 tablespoon fresh ginger grated
3/4 tablespoon toasted sesame oil
1 tablespoon chili crisp optional
1 1/2 cups cooked chicken bite-size pieces, leftover
1 lb noodles pre-cooked, Hakka style recommended
1 1/2 tablespoons soy sauce
1/3 cup hoisin sauce

Instructions

Cook the noodles according to the package directions. Drain and toss with a touch of vegetable oil to prevent clumping. Set aside.
While the noodles cook, prepare the vegetables. Keep the white parts of the scallions separate from the green tops. Optional Add-ins: garlic, carrot, cabbage, celery, msg, oyster sauce
Heat the vegetable oil in a wok or large pan over medium heat. Add the onion, followed by the bell peppers and broccoli. Stir-fry for 2–3 minutes.
Add salt, mushrooms, and sesame oil. Continue cooking for another 2–3 minutes, stirring often.
Grate in the fresh ginger and add garlic if using. Stir in the chili crisp for a light heat and depth of flavor.
Add the leftover chicken and warm through for about 2 minutes.
Toss in the pre-cooked noodles, soy sauce, and hoisin sauce. Stir well to coat everything evenly. You may also add a teaspoon of oyster sauce or a splash of Chinese cooking wine at this point if desired.
Cook for 2–3 minutes, stirring until everything is heated through.
Turn off the heat, top with the green parts of the scallions, and give it all one final toss. Serve hot.

Notes

What’s the best noodle type for a stir-fry?

Hakka noodles or thin egg noodles work best since they hold their texture under high heat and absorb sauces well.

Can I make this stir-fry vegetarian?

Yes. Skip the chicken and use tofu or extra vegetables like cabbage, carrot, or bok choy for a delicious vegetarian version.

What does hoisin sauce taste like?

Hoisin sauce is sweet, salty, and slightly tangy with deep umami notes—similar to a Chinese-style barbecue sauce.

Can I use fresh chicken instead of leftover?

Absolutely. Just cook the chicken pieces first in the same wok until golden, remove them, and then proceed with the vegetables and sauce.

How do I keep stir-fry noodles from sticking?

Toss the cooked noodles with a little vegetable oil after boiling, and always stir continuously when they’re in the wok.

Keyword chicken and noodle, chinese food, chinese stirfry, chow mein, guyanese chow mein, hoisin chicken, hoisin noodle stir-fry, hoisin noodle with chicken, hoisin noodles, hoisin stir fried noodles, how to cook noodles, trinidad chow mein

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Favourite Grilling In Season Side Dishes Sunday Dinners Vegan Vegetarian

Delightful Roasted Vegetables

October 8, 2025October 6, 2025Leave a Comment

Roasted vegetables are one of those timeless dishes that never go out of style. Growing up in Trinidad and Tobago, roasted or stewed vegetables were always on our family table, thanks to the little kitchen garden my parents tended. Now that I’m cooking in Ontario, I love keeping that tradition alive while using fresh, in-season produce. This roasted vegetables recipe makes the most of asparagus, fingerling potatoes, and multi-colored carrots—simple ingredients that shine with just the right seasoning.

I love dishes like this because they’re versatile. You can serve these roasted vegetables as a side for grilled meats, with Sunday roast, or even on their own for a light, wholesome meal. The caramelized edges, the hint of garlic scape pesto, and the balance of tender potatoes with crisp asparagus make this dish a true family favorite. Best of all, you don’t need any special skills to pull it off—just fresh ingredients and an oven (or outdoor grill, like I sometimes use).

This recipe is part of my “In Season” series, where I highlight local produce that’s at its best right now. Using vegetables at their peak flavor makes all the difference, and this roasted vegetables recipe is the perfect example. Whether you’re cooking for family, friends, or just for yourself, you’ll find this dish both comforting and easy to prepare.

Ingredient Guide

Fingerling Potatoes: Naturally creamy and perfect for roasting with their skin on.
Carrots: Multi-colored carrots not only add sweetness but also beautiful color to the pan.
Sea Salt: Enhances the natural flavors of the vegetables.
Black Pepper: Adds a touch of warmth and depth.
Olive Oil: Helps the vegetables crisp and caramelize while roasting.
Asparagus: Adds freshness and a slightly earthy bite to balance the potatoes and carrots.
Garlic Scapes Pesto: Brings a burst of garlicky, herbaceous flavor that ties everything together.

Shopping Made Easy

Fingerling potatoes can be found in most grocery stores year-round, but they’re especially fresh in spring and summer.
Multi-colored carrots are often sold in bunches at farmer’s markets or organic sections of the store. Regular orange carrots work just as well if that’s what you have.
Asparagus is at its peak in spring but is widely available throughout the year. Look for firm spears with tightly closed tips.
Garlic scapes pesto may not be available everywhere, but you can make your own or substitute with green seasoning and garlic as mentioned in the notes.

Cooking Notes from the Kitchen

Cut larger carrots in half lengthwise so they roast evenly.
Always place vegetables in a single layer on your roasting pan for the best caramelization.
If using an indoor oven, cover with foil during the first 25 minutes to create steam and speed up the cooking process.
To add spice, toss in fresh chili peppers or sprinkle in red pepper flakes before roasting.
Don’t skip tossing the vegetables a few times during cooking—this helps them roast evenly on all sides.

Can I substitute other vegetables in roasted vegetables?

Yes! You can easily swap in vegetables like zucchini, bell peppers, or cauliflower. Root vegetables like parsnips and sweet potatoes also roast beautifully.

What temperature is best for roasting vegetables?

The ideal roasting temperature is 375–400°F (190–200°C). At this heat, vegetables caramelize without burning and cook through evenly.

Can I make roasted vegetables ahead of time?

Yes. Roast them fully, let them cool, and store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

What can I use instead of garlic scapes pesto?

If you can’t find garlic scapes, use a mixture of crushed garlic and green seasoning. Pesto made with basil, cilantro, or parsley also works as a flavorful substitute.