Green Fig and Saltfish

About This Recipe

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.

Ingredients

Serves 4

• 8green bananas (green figs), unpeeled
• 250 gsalt cod, soaked and flaked
• 1onion, sliced
• 2tomatoes, chopped
• 2 tbspfresh chives and thyme, chopped
• 2 tbspvegetable oil

Instructions

1. 1

   Cook green figs

   Score green banana skins lengthwise. Boil in salted water 20 minutes until tender. Drain, peel and cut into rounds.

2. 2

   Prepare salt fish

   Boil soaked salt cod 10 minutes. Drain and flake, removing any bones.

3. 3

   Sauté

   Heat oil in a pan. Sauté onion and tomatoes 5 minutes. Add salt fish and herbs and cook 2 more minutes.

4. 4

   Combine and serve

   Toss warm green banana pieces with the salt fish mixture. Serve immediately.

Variations

• •

  Add sliced avocado alongside for a complete breakfast plate.

• •

  Include scotch bonnet for heat.

• •

  Substitute roasted breadfruit for green banana.

Storage

Best eaten fresh. Refrigerate up to 2 days; reheat gently in a pan.

Frequently Asked Questions