Ground Provisions from Dominica
Ground Provisions from Dominica are the starchy root crops, tubers, fruits and similar staples like dasheen, breadfruit, yams, green bananas, sweet potatoes, cassava and tannia. They serve not only in the national dish Crab Callaloo but also in dishes such as Provision Stew, Provision Porridge, and Roasted Breadfruit with Saltfish. Prices vary depending on crop and season: for example, a bunch of green bananas may cost around EC$2-$4, dasheen roots EC$8-$15 per pound in peak season, breadfruit EC$3-$6 per piece, yams varying by size from EC$5-$10.
Farming & Export Context
Dominica’s provisions are primarily grown by smallholder farmers on plots of 0.5-5 acres, often in villages across the parishes of Saint Joseph, Saint David, and Saint Patrick where soils are fertile and rainfall reliable. Breadfruit trees are grown in home gardens and agroforestry systems, while dasheen, cassava, and tania require more intensive root crop cultivation. Export data shows that Dominica’s agricultural exports now include root crops as part of its diversified export strategy. Crops like yams, dasheen, and sweet potatoes feature in overseas markets, and they are increasingly included in the Government’s national export planning.
Varieties of Provisions
Dominica’s provisions come in many types. Common varieties include:
- Dasheen (taro root) – a soft, nutty-flavoured root used boiled or in soups and callaloo.
- Cassava – both bitter and sweet varieties: used boiled, in dumplings, or as breads.
- Yams – large tubers often boiled or roasted.
- Sweet Potato – orange or pale flesh; used boiled, baked, or mashed.
- Breadfruit – harvested from trees; eaten roasted, boiled, or fried.
- Green Bananas / Plantains – cooked unripe, boiled, fried, or mashed; staple in many meals.
- Eddoes / Tania – smaller tubers, with dense texture, boiled or used in traditional stews.
These provisions are hardy in Dominica’s volcanic soil and humid climate, forming a reliable food base for households.
Culinary Uses & Cooking Methods
Provisions are versatile. Typical methods of cooking in Dominica:
- Boiling: simplest method, e.g. provisions boiled and served with fish, meat, or crab dishes.
- Roasting / Baking: breadfruit, yams, sweet potatoes roasted until tender.
- Frying: plantains or green banana slices fried (chips or fritters).
- Mash / Purée: soft provisions mashed for baby foods or to accompany stews.
- Dumplings or puddings: provisions incorporated into doughs or sweet/ savoury puddings.
In dishes like crab callaloo, the mix of provisions helps thicken and enrich the dish, giving fullness and flavour.
Markets, Supermarkets & Pricing Dynamics
These staples are widely available in local village markets (e.g. Roseau Market, Mahaut Market, Portsmouth Market), supermarkets (such as S-Mart Supermarket, Lindo Mart, and H.H.V Whitchurch & Co. Ltd.) and roadside vendors. Prices fluctuate seasonally: during wet seasons, when harvest is abundant, prices drop; during droughts or after hurricanes, prices rise. For example, after a bad storm, a large breadfruit may cost EC$8-$10 or more, vs EC$3-$5 in good supply. Small grocery stores and stands sometimes charge premium if transport from remote farming areas is difficult.
Cultural & Economic Importance
Provisions are embedded in Dominica’s Culinary Heritage and daily life. They are generally grown locally, often in small farms or gardens, contributing to food sovereignty. They reduce dependence on imported staples like rice or flour. Festivals and family gatherings will often feature multiple provisions in the same meal, e.g. yam, dasheen, breadfruit served together with meat, fish, or crab. Also, they are relatively cheap and accessible, so rural households especially rely on them for nutrition.