Jounen Kwéyòl Green Fig and Saltfish Feast
The Quirky Foodster Team
Ingredients
- Green bananas ('green figs'), peeled and halved — 12
- Salted cod, soaked overnight and drained — 600 g (1.3 lb)
- Vegetable oil — 3 tbsp
- Onions, sliced — 2
- Tomatoes, chopped — 3
- Sweet peppers, sliced — 2
- Garlic, minced — 4 cloves
- Spring onions, chopped — 4
- Whole scotch bonnet pepper — 1
- Black pepper Salt, to taste — 1/2 tsp
Method
- Boil the green bananas in batches in salted water for 20-25 minutes until fork-tender; drain and set aside.
- Boil the soaked saltfish for 10-12 minutes, then drain and flake generously, removing skin and bones.
- Heat oil in a large pan and sauté onions, garlic, sweet peppers and tomatoes until softened.
- Add the flaked saltfish, spring onions and whole scotch bonnet, cooking 8-10 minutes.
- Slice the boiled green bananas and fold gently into the large batch of saltfish mixture.
- Warm through together, adjusting seasoning, and serve hot for the community gathering.
Introduction: A grander, communal version of green fig and saltfish prepared for Creole Heritage Day celebrations.
Cultural Background: Jounen Kwéyòl (Creole Heritage Day) is one of Saint Lucia’s most celebrated cultural festivals, and green fig and saltfish — the national dish — takes centre stage at community feasts, often prepared in large pots to feed entire villages.
Tips: Cook the bananas in batches if your pot isn’t large enough, keeping portions warm together at the end. Taste and adjust seasoning carefully given the larger batch size.
Variations: Some households add extra coconut milk for a richer communal version; increase peppers and onions generously to feed a crowd.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a large covered pot over low heat with a splash of water, stirring occasionally.
Nutrition: Approx. 410 kcal, 21 g protein, 46 g carbohydrate, 15 g fat per serving.
FAQs:
Q: What is Jounen Kwéyòl?
A: Creole Heritage Day, an annual Saint Lucian festival celebrating Creole culture, language, food and music.
Q: Why is this dish served at the festival?
A: As the national dish, it represents Saint Lucian identity and is a natural centrepiece for celebrating heritage.
- Green bananas ('green figs'), peeled and halved — 12
- Salted cod, soaked overnight and drained — 600 g (1.3 lb)
- Vegetable oil — 3 tbsp
- Onions, sliced — 2
- Tomatoes, chopped — 3
- Sweet peppers, sliced — 2
- Garlic, minced — 4 cloves
- Spring onions, chopped — 4
- Whole scotch bonnet pepper — 1
- Black pepper Salt, to taste — 1/2 tsp
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