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.
Bring a large pot of water to a boil. Add 1 tablespoon pink Himalayan salt.
While water boils, peel provisions (yuca, sweet potatoes, yams, eddoes, and plantains) and cut them into large chunks for boiling.
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.
While provisions boil, chop onions, peppers, scallions, hot peppers (if using,) and mince garlic cloves.
Add 1 tablespoon organic ghee along with chopped vegetables to preheated frying pan. Season with 1 teaspoon pink Himalayan sea salt and lemon juice.
If adding beef, in a separate frying pan brown 1 pound organic, grass-fed ground beef. Cook until meat is no longer pink.
Once provisions are fork tender (after about 20-25 minutes) drain water.
Add pan fried vegetables to provisions. Stir gently, provisions are soft and easily mashed.
Add cooked ground beef (or fish) to provisions and pan fried vegetables. Garnish with chopped scallions.
Note: Guyanese Ground Provisions are often served with curried fish, either on top or shredded and mixed in with this dish.