Green Fig and Saltfish (St. Lucia)

Green fig and saltfish is the national dish of the island of St. Lucia and is often served during the festival of Jounen Kweyol. No, we’re not going to cook figs, but rather bananas. Yes, this is how banana is referred to in Saint Lucia and other Caribbean islands. Banana is also the first export of this paradisiac island. Banana is pretty much as ubiquitous as potato in Western cuisine. Indeed, banana is often used in a main course (like here), as a side dish, or even in salads. Salted cod is the fish traditionally used in this dish but other salted fish can be used.

2 lb green bananas
1 lb salted cod
1 onion, thinly sliced
2 cloves garlic, chopped
3 pickled peppers, thinly sliced
¼ cabbage, shredded (optional)
2 tomatoes, diced
2 sprigs thyme, chopped
3 Tbsp. parsley, chopped
2 Tbsp. vegetable oil
sea salt
black pepper, freshly ground

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 3-4 minutes. Add the shredded cabbage and stir.

Peel the bananas. Cut 1" pieces diagonally and sprinkle with salt. Add bananas to cod mixture. Mix well so that the green bananas take the flavours 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.

Makes 4 servings.