Mangu

green-fig-and-saltfish

Next Dish: Seal Meat

Green Fig and Saltfish is a traditional Caribbean dish, particularly popular in Saint Lucia. It primarily consists of green bananas (locally referred to as figs) and salted cod. The dish is often seasoned with peppers, onions, and spices, and sometimes garnished with fresh herbs. It is considered the national dish of Saint Lucia.

salted fish

garlic

vegetable oil

water

banana leaf

bell pepper

black pepper

chopped tomatoes

dried thyme

hot pepper

onion

Recipe

Ingredients:

  • 6 green bananas

  • 1/2 pound salted fish

  • 2 cloves garlic, minced

  • 1 onion, chopped

  • 1 bell pepper, chopped

  • 2 tomatoes, chopped

  • 2 tablespoons vegetable oil

  • 1 teaspoon black pepper

  • 1 hot pepper, chopped (optional)

  • 2 sprigs fresh thyme

  • 1/2 cup water


Instructions:

  1. Place the green bananas in a large pot of boiling water. Boil until the skins burst and the bananas are tender, about 20 minutes. Drain and let cool. When cool enough to handle, peel the bananas and cut into slices. Set aside.

  2. While the bananas are boiling, place the salted fish in a separate pot and cover with water. Bring to a boil and cook for about 15 minutes to remove some of the salt. Drain, let cool, and then flake the fish into small pieces.

  3. In a large skillet, heat the vegetable oil over medium heat. Add the garlic, onion, bell pepper, tomatoes, black pepper, hot pepper (if using), and thyme. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

  4. Add the flaked fish to the skillet and stir to combine with the vegetables. Add the water and bring to a simmer. Cook for about 5 minutes to allow the flavors to meld together.

  5. Add the sliced bananas to the skillet and stir gently to combine. Cook for another 2-3 minutes, until the bananas are heated through.

  6. Serve the green fig and saltfish hot, garnished with additional fresh thyme if desired.