Green Fig and Saltfish
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The Tale of Green Fig and Saltfish
Saint Lucia's national dish combines boiled green (unripe) bananas, locally called 'figs,' with saltfish. Saltfish's Caribbean-wide popularity stems from the historic Atlantic cod trade that supplied preserved protein to plantation-era populations, later becoming woven into everyday Saint Lucian cooking.
Ingredients
Scale:· 4 servings
- 1 lb salted codfish
- 8 green bananas (green figs), peeled
- 2 tbsp oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- thyme sprigs
- 1 whole scotch bonnet pepper
- black pepper, to taste
Instructions
- 1Soak salted codfish overnight, changing water a few times, then simmer in fresh water until tender, drain, and flake, removing bones and skin.
- 2Boil peeled green bananas in salted water until tender, about 20 minutes, then drain and slice.
- 3Heat oil in a skillet and sauté onion, bell pepper, and garlic until softened.
- 4Add tomatoes and thyme, cooking until they break down into a light sauce.
- 5Add the whole scotch bonnet pepper and the flaked saltfish, stirring to combine and simmering 8-10 minutes.
- 6Remove the scotch bonnet before serving.
- 7Serve the saltfish mixture over or alongside the boiled green figs, drizzled with a little olive oil if desired.
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