Authentic Green fig and saltfish
Green fig and saltfish is a symbol of Saint Lucian heritage. Dating back to the island’s early colonial period, this meal boiled unripe bananas with salted cod that was preserved and imported by European traders. Over generations, it has become a staple for families, and green fig and saltfish remains a beloved part of Saint […] The article Authentic Green fig and saltfish is from St. Lucia Times.
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Green fig and saltfish is a symbol of Saint Lucian heritage. Dating back to the island’s early colonial period, this meal boiled unripe bananas with salted cod that was preserved and imported by European traders. Over generations, it has become a staple for families, and green fig and saltfish remains a beloved part of Saint Lucia’s culinary identity, served in homes, hotels, and at community gatherings.
Ingredients
6-8 green banana
½ lb salted saltfish
1 medium onion, sliced
2 cloves garlic, chopped
1 sweet pepper, sliced
2 tomatoes, chopped
2 tbsp vegetable or coconut oil
1 sprig thyme
1 small hot pepper
Black pepper to taste
- Prepare the saltfish
- Soak saltfish overnight (or boil twice, changing water each time) to remove excess salt.
- Flake into medium pieces and remove bones. Set aside.
- Boil the green bananas
- Cut off both ends and lightly score the skin.
- Boil in salted water for 20–25 minutes until tender.
- Peel while warm and slice into chunks. Set aside.
- Make the sauce
- Heat oil in a pan.
- Sauté onion, garlic, sweet pepper and thyme.
- Add tomatoes and cook until soft and saucy.
- Add saltfish and whole hot pepper (do not burst unless you want heat).
- Combine
- Gently fold in green bananas.
- Season with black pepper.
- Simmer for 5–10 minutes until flavours blend.
- Serve
Traditionally served with avocado, cucumber or coleslaw
The article Authentic Green fig and saltfish is from St. Lucia Times.
