Green Fig and Saltfish
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The Tale of Green Fig and Saltfish
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Green fig and saltfish, Saint Lucia's national dish, pairs boiled green (unripe) bananas, locally called "figs," with salted cod stewed in vegetables and herbs. It reflects the broader Caribbean pattern of combining imported salt cod with abundant local starches into a filling, affordable meal.
Ingredients
Scale:· 4 servings
- 1 lb salted cod, soaked and desalted
- 6 green figs (green bananas), peeled
- 1 onion, sliced
- 1 tomato, chopped
- 2 scallions, chopped
- 4 cloves garlic, minced
- 1 scotch bonnet pepper, minced
- 3 tbsp vegetable oil
- 1 sprig fresh thyme
- Salt and black pepper to taste
Instructions
- 1Soak the salted cod overnight, then boil in fresh water for 10-12 minutes; drain and flake, removing skin and bones.
- 2Boil the peeled green figs in salted water for 20-25 minutes until tender; drain and slice.
- 3Heat oil in a skillet and saute onion, garlic, and scallions until softened.
- 4Add tomato, thyme, and scotch bonnet pepper, cooking 3-4 minutes.
- 5Stir in the flaked saltfish and cook 5 minutes to combine flavors.
- 6Toss the sliced green figs with the saltfish mixture, warming through.
- 7Serve hot, Saint Lucia’s national dish, often with a side of avocado.
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