Root Vegetables (Viandas)

Laura B. Martin-Robley

• Taro
• Breadfruit
• Green bananas
• Pumpkin
• Chayote
• Yam
• Potatoes
• Yautia or Dasheen

Viandas are mainly starchy roots that come in an assortment of shapes, sizes and colors and are very high in vitamins A and C. These compare with rice as a side dish. They are boiled or steamed (sometimes with the codfish, for that flavor) and dressed with salad oil, shoyu, and/or vinegar. No other seasoning is needed. Viandas are best eaten with codfish salad, stewed codfish, pork chops, steak, fried fish or used in stews. To prepare: Peel all the viandas and cut into large chunks. Bring three cups water to a boil; add 1 tablespoon salt and 1 tablespoon oil. Add viandas, cover pot and simmer for 30 to 45 minutes. Viandas should be tender but not mushy. Drain and serve with oil and shoyu. You may also add mashed garlic and some vinegar, for a different flavor. Bananas should be peeled and boiled separately. Do not overcook. Bananas will break. Drain and serve.