This starchy carbohydrate is best in small serving sizes and served with some fibrous carbohydrates (some vegetables) such as carrots or served with lettuce, watercress, tomatoes and cucumbers. They are useful in making soups or casseroles. Some provisions are also fried as an appetizer. But they are especially delicious and filling with saltfish.
A plate of provision and saltfish
Provision and saltfish is most popular during the Lenten season . It is also most expensive at that time, probably because of it’s demand. Today, for the provision, we have dasheen and green fig. The dasheen I bought but the green fig I didn’t have to buy; I just went outside and cut a bunch. So you see, other than being a simple dish to prepare, it was also cheap on my pocket.
Here’s Provision and Saltfish; a simple, healthy, quick meal.
Provision and saltfish
½ lb. Dasheen or Cassava or Eddoes
6 green figs
½ saltfish
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 sprigs chive, finely chopped
1 tsp. parsley
1 sprig thyme
2 tomato
green pepper
oil to saute
Boil the provision and saltfish.When done, peel the fig and slice the other provisions.
Set aside.
Cut up tomatoes, onions, and other seasonings
When finished boiling, wash and clean the saltfish and break up into small pieces
Saute onions, garlic and seasonings
Add saltfish and tomatoes and a little water. Cook for about 10 minutes.Delicious!!Well that’s it for another post. Coming up next is a healthy muffin recipe I can’t get enough of. Until then, bye! 
Sounds really good, we make fish stew with fig and dasheen as well, I add only some fish cubes and onion.
Great site, I will be visiting more often now.
Margot