Provisions

A vegetarian Caribbean cookbook that proves the cuisine’s soul lives in its produce, not its proteins. Jamaican sisters Michelle and Suzanne Rousseau share 150 recipes rooted in the “provision grounds,” the small plots of land where enslaved people grew their own food and preserved their culinary traditions.

Why Start Here

If you want to understand Caribbean cooking from the ground up, literally, this is the book. The Rousseau sisters focus on the fruits, vegetables, roots, and grains that have sustained Caribbean people for centuries: breadfruit, callaloo, ackee, cassava, plantains, yams, and dozens more. These are not health-food adaptations of meat dishes. They are the original Caribbean kitchen, the food that existed before and alongside the better-known jerk and curry preparations.

The recipes are creative and modern while staying rooted in tradition. You will find dishes like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, and Haitian Riz Djon Djon Risotto alongside more straightforward preparations of classic provisions. The sisters weave in personal memories and historical context throughout, connecting each recipe to the broader story of Caribbean food culture.

What to Expect

A substantial 320-page hardcover with full-color photography. The 150 recipes span breakfast, snacks, mains, sides, and desserts. Some ingredients will require a trip to a Caribbean or international grocery store, though the book includes sourcing guidance. The cooking is a step above pure beginner level, with some recipes requiring multiple components, but nothing that demands professional technique.