In the Caribbean, tubular root vegetables are called Ground Provisions. They are so called because the vegetables themselves are encased in the ground during growth and when harvested, they are dug up from the soil. Fresh Ground Provisions always have some soft bits of soil on them.
Sweet potatoes (labeled yams in the United States), cassava (yucca), eddoes, tania and yams are root vegetables. Plantains and breadfruit, although not grown in the ground as also considered to be Ground Provisions because they are often cooked with tubular root vegetables.
Use of Ground Provisions
Ground Provisions are eaten daily in a variety of preparations. Most often, the Ground Provisions are boiled, sliced and served with roasted or stewed meat, fried fish or fish cooked in a sauce or with sauteed salt fish. When served this way, Ground Provisions are either served as the main carbohydrate of the meal or as a side dish.
Ground Provisions have long been associated with the cuisine of the Caribbean, due in part to its African influence. Dishes such as Foo-foo (boiled, pounded ground provisions made into balls and eaten with soups and stews), Mettagee or Oil Down (ground provisions cooked in coconut milk) and Conkies (steamed pumpkin and sweet potato pudding) are all dishes made in the Caribbean that can trace their origins to Africa.
Boil and Fry
"Boil and Fry" is a term used to refer to a popular way of cooking Ground Provisions, particularly by the Indo-community in the Caribbean.
The Ground Provisions are peeled and boiled in salted water, drained well, cut into large pieces and then sauteed with lots of onions, tomatoes and fresh herbs. When cooked this way, the Ground Provisions are served as a meal by itself and can be eaten for breakfast, lunch or dinner. "Boil and Fry" can also be served with roasted meat or sauteed salt fish.
Another simple and straight forward way in which Ground Provisions are cooked in the Caribbean is simply roasted whole, as is, and eaten with butter. Think baked potato.