Guyanese Ground Provisions

While I usually incorporate yuca (a.k.a. cassava) into typical American food as a way to make gluten-free cooking more diverse and less restricting, today I’m excited to share a traditional recipe showing how yuca is eaten in another part of the world. This recipe for Ground Provisions was shared by my friend Anita, who is from Guyana. She was so surprised to hear that I’m literally Crazy For Yuca (since she has rarely met an American that is familiar with it.) Anita enthusiastically shared the many ways she eats yuca! She taught me a few amazing dishes (all which will be posted in the coming weeks!) If you have a traditional yuca recipe that you’d like to share on CrazyForYuca.com, send me an email at CrazyForYuca@gmail.com or tag me with a picture of it on Instagram @CrazyForYuca. I’d love to feature the recipe along with your story.

Ground Provisions, also simply called Provisions, is a staple dish in Guyana and includes root vegetables such as yuca (cassava,) sweet potatoes, yams, green plantains, and eddoes (all pictured below.) Some, or all of these root vegetables may be included in the dish. It’s also referred to as a “boil and fry” in Guyana. The root vegetables are boiled, while onions, peppers, scallions, and garlic are stir fried in a pan. The two are then combined for a delicious, traditional Guyanese dish! Provisions can be eaten in this way, or with the addition of fish or meat. Anita enjoys her Provisions with curried fish on top. I made mine with organic, grass-fed ground beef. This dish can be customized to meet your needs.

Guyanese Provisions (Printer-friendly version below)

Ingredients – (4 servings)

1 1/2 pounds fresh, peeled yuca or 1 bag Goya frozen yuca

1-2 sweet potatoes

1-2 yams

1-2 green plantains

2 large organic onions – chopped

2 organic red, orange, red, and/or green peppers – chopped

4 organic scallions – chopped

4 organic garlic cloves – minced

1 tablespoon organic, grass-fed ghee

2 tablespoons fresh organic lemon juice (juice of 1 medium lemon)

pink Himalayan sea salt – 1 tablespoon for salted boiling water and 1 teaspoon as seasoning. (Any salt will taste good, but I use pink Himalayan salt for all of my cooking because of its rich mineral content.)

1 pound organic, grass-fed ground beef (Any preferred meat or fish can be used.)

Optional: hot pepper – minced – to taste.

How to Make Guyanese Ground Provisions

Step 1: Bring a large pot of water to a boil. Add 1 tablespoon pink Himalayan salt.

Step 2: While water boils peel the provisions (yuca, sweet potatoes, yams, eddoes, and plantains) and cut them into large chunks for boiling.

Step 3: Place peeled, cut provisions into boiling pot of water. (*Note: Wait 5 minutes before placing plantains into pot. Plantains don’t need as much cooking time.) Boil for 20-25 minutes, or until provisions are fork tender.(15-20 for plantains.)

Step 4: While provisions boil, chop onions, peppers, scallions, and hot peppers (if using) and mince garlic cloves. 

Step 5: Add 1 tablespoon organic ghee and chopped vegetables to preheated frying pan. Season with 1 teaspoon pink Himalayan sea salt and lemon juice. 

Step 6: If adding beef, in a separate frying pan brown 1 pound organic, grass-fed ground beef until meat is no longer pink.

Step 7: Once provisions are fork tender (after about 20 minutes) drain water.

Step 8: Add pan fried vegetables to provisions. Stir gently, as provisions are soft and easily mashed. Ground Provisions can be enjoyed as pictured below, without the addition of meat or fish.

Ground Provisions are also traditionally eaten with curried fish (often flaked and mixed in with the provisions) or with meat (as pictured below.)

Enjoy!!!

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5 from 1 vote

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Guyanese Ground Provisions

This recipe for Ground Provisions was shared by my friend Anita, from Guyana. Ground Provisions, also simply called Provisions, is a staple dish in Guyana and includes root vegetables such as yuca (cassava,) sweet potatoes, yams, green plantains, and eddoes. Some, or all of these root vegetables may be included in the dish. The root vegetables are boiled, while onions, peppers, scallions, and garlic are stir fried in a pan. The two are then combined for a delicious, traditional Guyanese dish! Provisions can be eaten this way, or with the addition of fish or meat. Anita enjoys her Provisions with curried fish on top. I decided to make mine with ground organic, grass-fed beef. This dish can be customized to meet your needs.

Servings: 4

Author: Lauren from Crazy For Yuca

Ingredients

Ingredients:

• 1 1/2 pounds fresh, peeled yuca cut into pieces, or 1 bag Goya frozen yuca
• 1-2 sweet potatoes
• 1-2 yams
• 2 green plantains
• 2 large organic onions - chopped
• 2 organic peppers - any preferred color, chopped
• 4 organic scallions - chopped
• 4 organic garlic cloves - minced
• 1 tablespoon organic, grass-fed ghee
• 1 teaspoon pink Himalayan salt
• 2 tablespoons fresh organic lemon juice (juice of 1 medium organic lemon)
• optional: hot pepper - minced - to taste
• 1 pound organic, grass-fed ground beef (any preferred meat or fish can be used.)

Instructions

Directions:

1. Bring a large pot of water to a boil. Add 1 tablespoon pink Himalayan salt. 
   

2. While water boils, peel provisions (yuca, sweet potatoes, yams, eddoes, and plantains) and cut them into large chunks for boiling.

3. Place peeled, cut provisions into pot of boiling water. (*Note: Wait 5 minutes before placing plantains into pot, since they don't need as much cooking time.) Boil for 20-25 minutes (15-20 for plantains,) or until fork tender.  

4. While provisions boil, chop onions, peppers, scallions, hot peppers (if using,) and mince garlic cloves.

5. Add 1 tablespoon organic ghee along with chopped vegetables to preheated frying pan. Season with 1 teaspoon pink Himalayan sea salt and lemon juice. 

6. If adding beef, in a separate frying pan brown 1 pound organic, grass-fed ground beef. Cook until meat is no longer pink. 

   
   

7. Once provisions are fork tender (after about 20-25 minutes) drain water.

8. Add pan fried vegetables to provisions. Stir gently, provisions are soft and easily mashed. 

9. Add cooked ground beef (or fish) to provisions and pan fried vegetables. Garnish with chopped scallions.

Recipe Notes

Note: Guyanese Ground Provisions are often served with curried fish, either on top or shredded and mixed in with this dish.

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Links to pantry items used to make

Guyanese Ground Provisions are listed below!

(For a listing of other pantry items, kitchen gadgets, yuca snacks and goodies

that I use, click here shop.) 

Purity Farm Ghee (Clarified Butter), 7.5-Ounce

Natierra, Himalania Fine Grain Himalayan Pink Salt Shaker, 13 Ounce

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Disclaimer– In Crazy for Yuca I write about my own personal health and diet journey.  My experience and recipes are not to be considered expert advice or suggestive that anyone follow any particular diet protocol.  Each person’s body and medical issues are individual and need to be evaluated by a medical professional.  If you have any concerns due to your specific diagnoses, please consult your doctor before eating yuca.