Green Fig and Saltfish
The Quirky Foodster Team
Ingredients
- Green bananas ('green figs'), peeled and halved — 6
- Salted cod, soaked overnight and drained — 300 g (10 oz)
- Vegetable oil — 2 tbsp
- Onion, sliced — 1
- Tomato, chopped — 1
- Sweet pepper, sliced — 1
- Garlic, minced — 2 cloves
- Spring onions, chopped — 2
- Black pepper Salt, to taste — 1/4 tsp
Method
- Boil the green bananas in salted water for 20-25 minutes until fork-tender; drain and set aside.
- Boil the soaked saltfish for 10 minutes, then drain and flake, removing skin and bones.
- Heat oil in a pan and sauté onion, garlic, sweet pepper and tomato until softened.
- Add the flaked saltfish and spring onions, cooking 5 minutes; season with black pepper.
- Slice the boiled green bananas and gently fold into the saltfish mixture.
- Warm through together for 2-3 minutes and serve hot.
Introduction: Saint Lucia’s national dish: boiled green bananas (‘green figs’) tossed with sautéed flaked saltfish and vegetables.
Cultural Background: Green fig and saltfish is officially recognised as Saint Lucia’s national dish, combining boiled unripe bananas with seasoned salted cod in a dish that reflects the island’s resourceful use of preserved fish and abundant local produce.
Tips: Choose bananas that are fully green and firm for the correct starchy texture. Handle the boiled bananas gently when folding into the saltfish so they don’t break apart completely.
Variations: Add coconut milk for a creamier version known as ‘green fig and saltfish in coconut’; a milder version uses fresh white fish instead of salted.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat with a splash of water.
Nutrition: Approx. 400 kcal, 20 g protein, 46 g carbohydrate, 15 g fat per serving.
FAQs:
Q: Why is it called ‘green fig’?
A: In Saint Lucia and neighbouring islands, unripe green bananas are traditionally called ‘figs’, distinct from the sweet ripe fruit.
Q: Is this really the national dish?
A: Yes, green fig and saltfish is officially recognised as Saint Lucia’s national dish.
- Green bananas ('green figs'), peeled and halved — 6
- Salted cod, soaked overnight and drained — 300 g (10 oz)
- Vegetable oil — 2 tbsp
- Onion, sliced — 1
- Tomato, chopped — 1
- Sweet pepper, sliced — 1
- Garlic, minced — 2 cloves
- Spring onions, chopped — 2
- Black pepper Salt, to taste — 1/4 tsp
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