Ground provision is very close to my heart when it comes to Trini cooking. They go along great with so many other things you can find in a trini kitchen. You can have provision and saltfish, smoke herring, callaloo, smoke bone…. almost anything. Of course you may remember that I did Provision and Saltfish already so today I’m showing you another way we Trinidadians love to cook provision.
Before I go; since I started this blog I’ve noticed something about food. Many Trinis abroad have always told me how the food I post makes them feel close to home. In my opinion, I feel food has a cultural identity or a connection, just like music, that makes people have that sense of belonging to a country or specific group in a society; A “this is mine” feeling or to say it in trini ( dat is we ting). A feeling that makes you feel proud of your nationality. Have you ever felt this way about food? …. Just something I have noticed so far on this journey. I’m sure many readers may have that one dish that gives them that “close to home” feeling. Feel free to share your comment. I would love to hear about it.
Provision Soup Recipe
Anyhow, the provision soup is complete in itself, but for all those “meat mouths” out there you can add some smoke bone or pigtail to enhance the soup’s flavour. Just remember to pressure cook it first. Here’s provision soup .
3 large potatoes
7 green bananas
1 cup split peas
2 medium dasheen
7 eddoes (about 1 lb)
4 bouillon cubes (optional)
1 soup pack (e.g. maggi vegetable soup)
1 hot pepper
4 pimento peppers
1 cup flour
Note:For the really health conscious you can substitute the bouillon cubes and soup pack with your favourite seasonings. In my case I could add chive, chopped chadon beni, celery, onion, garlic, fine leaf thyme and big leaf thyme.
That’s it for another post. See you soon. Bye!