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Dominica Ground Provision Stew
A hearty and nourishing stew featuring a variety of starchy ground provisions, simmered in a flavorful coconut milk broth with aromatic herbs and spices. This dish is a staple, showcasing the island's agricultural bounty.
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- 1 lb Dasheen (Taro root)(peeled and cubed)
- 1 lb Sweet potato(peeled and cubed)
- 1/2 lb Yam(peeled and cubed)
- 3 medium Green bananas(peeled and sliced)
- 2 cans (13.5 oz each) Coconut milk
- 2 cups Vegetable broth
- 1 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 2 sprigs Thyme
- 2 stalks Scallions(chopped)
- 1 small Scotch bonnet pepper(whole, or to taste, for flavor)
- to taste Salt
- to taste Black pepper
- 2 tbsp Oil(vegetable or coconut oil)
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- 1
Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Add the cubed dasheen, sweet potato, yam, and sliced green bananas to the pot. Stir to coat with the aromatics.
- 4
Pour in the coconut milk and vegetable broth. Add thyme sprigs, chopped scallions, and the whole scotch bonnet pepper. Season with salt and black pepper.
- 5
Bring the stew to a simmer, then reduce heat to low, cover, and cook for 40-45 minutes, or until all the ground provisions are tender. Stir occasionally to prevent sticking.
- 6
Remove the thyme sprigs and scotch bonnet pepper before serving. Adjust seasoning if needed.
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- âEnsure all ground provisions are cut into similar sizes for even cooking.
- âFor a thicker stew, mash some of the cooked provisions against the side of the pot.
- âAdjust the amount of scotch bonnet pepper based on your spice preference. You can also prick it a few times to release more heat.
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- Add chunks of salted cod or smoked herring for added flavor and protein.
- Incorporate other vegetables like carrots, pumpkin, or christophene.
- A splash of lime juice at the end can brighten the flavors.