In Saint Lucia, green fig means green banana, not a sweet fig. Paired with seasoned saltfish, it makes a filling island meal with soft bananas, flaky fish, peppers, tomatoes, and fresh herbs.
Desalt the fish, simmer the green bananas until tender, and cook the fish with aromatics just long enough to keep the flakes distinct. Serve the components together while warm.
Taste the fish after soaking and before adding salt; salt cod varies widely in how much seasoning it retains.
Serving Suggestions
Serve with sliced avocado, cucumber, a squeeze of lime, and a simple pepper sauce.
Recipe Notes
Store the fish mixture and boiled bananas separately for up to two days. Reheat the fish gently so it does not dry out.
Saint Lucian Green Fig and Saltfish
Boiled green bananas served with flaky salt cod, onions, tomatoes, sweet peppers, and Caribbean herbs.
Ingredients
Equipment
Method
Prepare the Green Figs:
- Soak the salt cod in cold water for 8 hours or overnight, changing the water twice. Drain, simmer in fresh water for 10 minutes, drain again, and flake.
- Trim the ends of the green bananas and make a shallow slit in each peel. Simmer in salted water with lime juice for 15 to 20 minutes, until tender. Drain, peel, and keep warm.
Cook the Saltfish:
- Heat the oil in a large skillet. Cook the onion and peppers for 5 minutes until softened.
- Add the garlic, tomatoes, thyme, and black pepper. Cook for 4 minutes until the tomatoes soften.
- Fold in the flaked saltfish and lime juice. Warm for 3 to 4 minutes, then taste before adding any salt.
Serve:
- Arrange the warm green bananas on plates and spoon the saltfish mixture alongside. Serve with avocado and cucumber if desired.
Nutrition
Notes
- Desalting time depends on the salt cod; taste before seasoning.
- Green bananas should be tender but still hold their shape after boiling.
