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Salads

Dominica Green Fig Salad

The Quirky Foodster Team

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10 min
Prep
25 min
Cook
4
Servings

Ingredients

  • 6 green bananas (figs), unpeeled
  • 1 small onion, thinly sliced
  • 1 sweet pepper, thinly sliced
  • 45 ml lime juice
  • 30 ml vegetable oil
  • 1 clove garlic, minced
  • to taste salt and black pepper, to taste
  • 10 g fresh chives, chopped

Method

  1. Trim the ends of the green bananas and boil in their skins in salted water for 20-25 minutes until tender when pierced with a fork.
  2. Drain and allow to cool slightly, then peel and slice into rounds while still warm.
  3. In a large bowl, whisk together lime juice, oil, garlic, salt and black pepper.
  4. Add the sliced green bananas, onion and sweet pepper, and toss gently to coat, taking care not to break up the slices.
  5. Garnish with fresh chives and serve warm or at room temperature.

Introduction: In Dominica, ‘fig’ refers to the green banana rather than the fruit fig, a naming convention inherited from British Caribbean tradition.

Cultural Background: In Dominica, ‘fig’ refers to the green banana rather than the fruit fig, a naming convention inherited from British Caribbean tradition. Boiled and dressed while warm, green fig salad is a popular side dish that showcases the island’s plentiful banana crop beyond its use as a sweet fruit.

Tips: Dressing the bananas while still warm helps them absorb the lime and oil dressing more fully.

Variations: Chopped hard-boiled egg is sometimes added for extra richness. A dash of hot pepper sauce can be added for those who prefer more heat.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Best served warm or at room temperature rather than reheated; bring to room temperature before serving if chilled.

Nutrition: Calories: 180 kcal | Protein: 2 g | Carbs: 34 g | Fat: 6 g | Fibre: 3 g

FAQs

Q: Why boil the bananas with the skin on?
A: Boiling green bananas in their skins helps them hold their shape and prevents them from becoming waterlogged during cooking.

Q: Can ripe bananas be used instead?
A: No, this dish specifically uses unripe green bananas for their firm, starchy texture; ripe bananas would be far too sweet and soft.

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