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.
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. Tried this recipe?Let us know how it was!
