Boil and Fry Provision Guyanese Style

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats while canola oil is often more affordable.

cassava

💰Cheaper: potatoes

Potatoes are more readily available and less expensive than cassava.

green plantains

💰Cheaper: ripe bananas

Ripe bananas can provide a similar texture when fried.

lime juice

💰Cheaper: lemon juice

Lemon juice can be used as a more affordable substitute.

Season the fish with half a teaspoon of salt and half a teaspoon of black pepper.

Add green seasoning made from garlic, green onions, pepper, thyme, and broadleaf thyme to the fish and massage it in.

Cover the fish and let it marinate while preparing the provisions.

Peel the sweet potatoes, cutting off the ends and using a potato peeler or knife to remove the skin.

Cut the sweet potatoes into small pieces for easier peeling.

Peel the cassava (yuca) by cutting off the ends and removing the skin, ensuring to cut away any discoloration.

Cut the cassava into smaller pieces for easier handling.

Peel the green plantains by cutting off the ends and making a slit down the side to remove the skin, or cutting them into smaller sections for easier peeling.

Cut the peeled plantains into thick slices.

Fill a large pot with water and add one teaspoon of salt, bringing it to a boil.

Add the cassava to the boiling water first, as it takes longer to cook.

After 10 minutes, add the sweet potatoes and yams to the pot.

After another 10 minutes, add the green plantains to the pot.

Boil all the provisions until tender, which may take about 20-30 minutes total.

Drain the boiled provisions and let them cool slightly before frying.

Heat vegetable oil in a frying pan over medium heat until shimmering.

Fry the boiled provisions in batches until golden brown, about 3-5 minutes per side.

Remove the fried provisions and place them on paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary