St. Lucia's national dish — boiled green bananas tossed with seasoned salt cod, onion, and fresh herbs.
Green Fig and Saltfish is the national dish of St. Lucia, eaten for breakfast, lunch, and any time in between. 'Green fig' is the local name for unripe green banana — boiled until tender and tossed while still warm with shredded salt cod, sautéed onion, tomato, and fresh herbs. It is humble, hearty, deeply satisfying, and a powerful expression of the island's African and Caribbean heritage. Every St. Lucian home has its own version.
Serves 4
Score green banana skins lengthwise. Boil in salted water 20 minutes until tender. Drain, peel and cut into rounds.
Boil soaked salt cod 10 minutes. Drain and flake, removing any bones.
Heat oil in a pan. Sauté onion and tomatoes 5 minutes. Add salt fish and herbs and cook 2 more minutes.
Toss warm green banana pieces with the salt fish mixture. Serve immediately.
Score the skin before boiling so steam can escape and peeling is easier.
Soak salt cod for at least 12 hours, changing water once, to control saltiness.
Add a drizzle of olive oil at the end for extra richness.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add sliced avocado alongside for a complete breakfast plate.
Include scotch bonnet for heat.
Substitute roasted breadfruit for green banana.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Best eaten fresh. Refrigerate up to 2 days; reheat gently in a pan.
Green fig and saltfish reflects the layered history of St. Lucia — salt cod preserved by Northern European traders, green banana introduced as slave provisions, and West African cooking techniques that transformed both into something vibrant and distinctly Caribbean.
No — the dish requires firm, unripe green banana that holds its shape and has a starchy, potato-like texture.
Always hot — the warmth of the green figs is essential to the dish's appeal.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (310g / 10.9 oz) · 4 servings total
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