Green Fig and Saltfish
User Reviews
5
2 reviews
Excellent
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Caribbean
Green Fig and Saltfish
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Green fig and saltfish is the national dish of the island of St. Lucia and is often served during the festival of Jounen Kweyol.
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Ingredients
- 2 lb banana green
- 1 lb salted cod
- 1 onion , thinly sliced
- 2 cloves garlic , chopped
- 3 pickled peppers , thinly sliced
- ¼ cabbage , shredded (optional)
- 2 tomato diced
- 2 prigs thyme , chopped
- 3 tablespoons parsley chopped
- 2 tablespoons vegetable oil
- salt
- black pepper
Instructions
- Place salted cod in a bowl of cold water and refrigerate for at least 12 hours, changing the water 2 or 3 times.
- Cut the ends of each banana and discard.
- Make a shallow cut down the length of the bananas.
- Place the bananas in a deep pan, cover with water and bring to a boil.
- Turn heat to low and simmer for about 20 minutes.
- Drain and cool.
- Meanwhile, take cod out of the refrigerator and drain.
- Place in a pot, cover with water and boil for about 25 minutes.
- Rinse with cold water and drain. Crumble the fish, taking care to remove the bones if any.
- Heat vegetable oil over medium heat in a deep pan.
- Add cod, and lower heat.
- Sauté for about 5 minutes.
- Add onion, garlic, peppers, black pepper and thyme and cook for 3 to 4 minutes.
- Add the shredded cabbage and stir.
- Peel the bananas. Cut 1-inch (2,5cm) pieces diagonally and sprinkle with salt.
- Add bananas to cod mixture.
- Mix well so that the green bananas take the flavors of the cod and seasonings.
- Cook for 5 minutes then add the tomato and parsley. Stir, cover the pan and turn off the heat.
- Wait 5 minutes before uncovering, then serve.
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Overall Rating
5
2 reviews
Excellent
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