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Saint Lucian green fig and saltfish with green bananas, peppers, avocado, and cucumber.

Saint Lucian Green Fig and Saltfish

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Boiled green bananas served with flaky salt cod, onions, tomatoes, sweet peppers, and Caribbean herbs.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Saint Lucian
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Green Figs
  • 8 medium green bananas also called green figs
  • 1 tbsp lime juice for the cooking water
Saltfish
  • 1 lb salt cod soaked and flaked
  • 2 tbsp neutral oil
  • 1 medium yellow onion, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 2 medium tomatoes, chopped
  • 3 cloves garlic, minced
  • 2 tbsp chopped fresh thyme
  • 1 tbsp lime juice
  • 1/2 tsp black pepper

Equipment

  • Large pot
  • Large skillet
  • Chef's knife
  • Colander

Method
 

Prepare the Green Figs:
  1. 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.
  2. 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:
  1. Heat the oil in a large skillet. Cook the onion and peppers for 5 minutes until softened.
  2. Add the garlic, tomatoes, thyme, and black pepper. Cook for 4 minutes until the tomatoes soften.
  3. Fold in the flaked saltfish and lime juice. Warm for 3 to 4 minutes, then taste before adding any salt.
Serve:
  1. Arrange the warm green bananas on plates and spoon the saltfish mixture alongside. Serve with avocado and cucumber if desired.

Nutrition

Calories: 510kcalCarbohydrates: 67gProtein: 31gFat: 14gSaturated Fat: 3gCholesterol: 70mgSodium: 980mgFiber: 8gSugar: 20g

Notes

  • Desalting time depends on the salt cod; taste before seasoning.
  • Green bananas should be tender but still hold their shape after boiling.