Saltfish & Provisions


Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Ground provisions, or simply “provision,” refers to the tubers and starchy vegetables that were given to enslaved people and indentured laborers working on the estates as the main part of their food rations. It remains an incredibly popular staple, much like potatoes in America or Ireland.


  • 1 pound boneless salt cod
  • ½ teaspoon coarse salt
  • 1 medium yam, peeled and cubed
  • 1 medium cassava, peeled and cubed
  • 2 taros, peeled and cubed
  • 2 tablespoons canola oil
  • 1 medium onion, chopped


  1. Soak the salt cod in cold water for 5 minutes. Drain, add fresh cold water and soak again for 5 minutes. Drain again, add fresh cold water and then soak for 1 hour. Drain and shred finely.
  2. While the cod is soaking, bring 4 cups of water to a boil with the salt. Add the yam, cassava, and taro and simmer for 15 to 20 minutes, or until tender. Drain and set aside.
  3. Heat the oil in a deep frying pan. Add the onion and sauté until translucent. Add the shredded salt cod and fry for 10 minutes. Add the cooked yam, cassava, and taro. Stir well and sauté for 1 to 2 minutes until lightly brown. Serve immediately.