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Green fig and saltfish
Green bananas with salt cod
St Lucia's national dish: boiled green bananas with sautéed salt cod, peppers and tomato
In St Lucia green bananas are called figs, and green fig and saltfish is the national dish: a Saturday lunch in Castries homes and the plate served everywhere on Jounen Kwéyòl, the island's Creole Day in October. The bananas are boiled until tender and mild, a little like potato, and served with salt cod sautéed with onion, sweet pepper, tomato, thyme and hot pepper. Add sliced avocado or cucumber on the side. The most common mistake is not soaking the saltfish long enough, which leaves the whole plate far too salty; taste a flake before you cook it. Chef's tip: rub oil on your hands (or wear gloves) before peeling the green bananas; the sap stains skin black.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the saltfish
- 14 oz boneless salt cod
- 2 tbsp vegetable oil
- 1 onionsliced
- 3 cloves garlicfinely chopped
- 1 green peppersliced
- 2 tomatoeschopped
- 2 spring onionschopped
- 1 tsp fresh thyme leaves
- ½ Scotch bonnet chilliseeded and finely chopped
- ½ tsp ground black pepper
For the green figs
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Method
0/7 doneStep 1: Put 14 oz boneless salt cod in a bowl, cover with plenty of cold water and leave in the fridge for 12–24 hours, changing the water 3 times. This draws out the salt.
Step 2: Drain the cod, cover with fresh water and simmer for 10 minutes until it flakes easily. Drain, flake into bite-sized pieces and remove any skin and bones.
12 minStep 3: With oiled hands, cut the ends off 8 green (unripe) bananas, slit the skin along its length and peel it away. Drop the bananas into a pan of cold water with the squeezed 1 lime halves so they don't darken.
Step 4: Drain, cover with fresh boiling water, add 1 tsp salt and boil for 20 minutes, until a knife slides in easily but they still hold their shape.
20 minStep 5: Meanwhile, heat 2 tbsp vegetable oil in a frying pan over a medium heat. Cook 1 onion, 3 cloves garlic and 1 green pepper for 5 minutes until soft.
5 minStep 6: Add 2 tomatoes, 2 spring onions, 1 tsp fresh thyme leaves and ½ Scotch bonnet chilli and cook for 3 minutes, until the tomatoes collapse. Stir in the flaked fish and ½ tsp ground black pepper and cook for 5 minutes, until hot right through. Taste before adding any salt.
8 minStep 7: Drain the green figs and serve them hot with the saltfish spooned over. Keep leftovers in the fridge for 2 days and reheat until steaming.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 36 g
- Carbs
- 52 g
- Fat
- 9 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does green fig and saltfish take?
- About 60 minutes in total: 25 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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