Green fig and saltfish recipe

Saint Lucia's national dish: unripe green bananas, the local 'figs', boiled in their skins and folded into rehydrated salt cod stewed with creole seasoning.

8 hours and 55 minuteseasy11 ingredients

Ingredients

• 900 g green bananas
• 450 g salt cod
• 1 onion
• 2 clove garlic
• 2 tomatoes
• 1 bell pepper
• 1 scotch bonnet pepper
• 2 thyme
• 3 tbsp parsley
• 2 tbsp coconut oil
• 1 pinch black pepper

How to make Green fig and saltfish

1. Soak 450 g salt cod for 8 hours in cold water, changing the water 2-3 times, then boil it 10 minutes, drain and flake it, discarding skin and bones.
2. Score the skin of 900 g green bananas lengthways and boil them whole, skin on, for 20-25 minutes in salted water.
3. Drain and peel them while still hot - oil your hands, the sap stains - then cut into thick rounds.
4. Heat 2 tbsp coconut oil and soften the sliced onion, 2 garlic cloves, the chopped bell pepper and the scotch bonnet for 5 minutes.
5. Add 2 chopped tomatoes and 2 sprigs of thyme and cook 5 minutes until they break down.
6. Stir in the flaked salt cod and fry 5 minutes so it takes on the seasoning.
7. Fold in the banana rounds, season with black pepper, cover and leave 5 minutes over low heat.
8. Scatter 3 tbsp chopped parsley and serve with avocado or fried bakes.

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