Green Banana with Saltfish (Green Fig and Saltfish)
Boiled green bananas served with flaked salt cod sautéed with onion, peppers, garlic, thyme, and scallions. The quantities and times are estimates for four servings.
In Saint Lucia, “green fig” means an unripe banana, not a tree-grown fig. In this version, the bananas are boiled and served with saltfish cooked with aromatics. Serve them side by side or spoon the fish over the bananas.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Desalt and flake the salt cod
Rinse the salt cod to remove surface salt. Cover it with water in a saucepan, bring to a boil, and simmer for 15 minutes. Drain, add fresh water, and repeat for another 15 minutes. Drain again and, once cool enough to handle, remove the skin and bones and flake the fish.
Ready to continue when: The fish is cooked and flakes apart, with no visible skin or bones remaining.
30 min - 02
Boil the green bananas
Wash the bananas, trim the ends, and make a shallow lengthwise cut through the skin. Cover them with boiling water and leave for 10 minutes; drain and peel once cool enough to handle. Put them in a saucepan of boiling water with the salt and simmer for about 15 minutes, until tender.
Ready to continue when: The skins peel away and the bananas are tender when pierced but have not fallen apart.
25 min - 03
Sauté the aromatics and salt cod
Heat the coconut oil in a skillet over medium heat. Add the onion, sweet pepper, seasoning peppers, and half the garlic; sauté for about 5 minutes, until softened and fragrant. Stir in the flaked salt cod, half the thyme, and half the scallions. Cover and cook for 10 minutes; add the remaining garlic, thyme, and scallions and mix. Taste before adding any more salt.
Ready to continue when: The aromatics are soft and fragrant, and the salt cod is hot and evenly mixed with them.
15 min - 04
Serve
Drain the bananas and serve them whole or sliced, alongside the sautéed salt cod or with the fish spooned over them.
Ready to continue when: The bananas and salt cod are served hot in four portions.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- La Seguridad Alimentaria www.aesan.gob.es/dam/jcr:d4d7784a-9ca8-46d6-be84-25d7b5dedae6/seguridad_edu_secundaria.pdf
- International Cooking: Food from Saint Lucia - The Flavor Vortex www.theflavorvortex.com/international-cooking-food-from-saint-lucia/
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- Culinary | Saint Lucia Tourism Authority stlucia.org/en/discover-saint-lucia/culinary/
- Top 10 Things To Eat in St. Lucia www.royalcaribbean.com/inspire/what-to-eat-in-st-lucia
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- Culinary | Saint Lucia Tourism Authority www.google.com/goto?url=CAEScAHrOzAVbdxZtZ79GY_Qv5vg8nZAqeyoSLjzBjRUAAavQ9Ah_kChSSS7Lxi2Z0pj…
- Bollitos de Santa Lucía o Lussekatter - Jaleo en la Cocina www.jaleoenlacocina.com/2015/12/bollitos-de-santa-lucia-o-lussekatter.html
- - YouTube www.youtube.com/watch?v=OYfSIGarqK4&vl=es-ES
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- Green Fig & Salt Fish: Saint Lucia Through Its National Dish epicureandculture.com/salt-fish-green-fig/
- - YouTube www.youtube.com/watch?v=_o779MtHHL0
- Green fig and saltfish: origen, ingredientes y alérgenos www.menuella.com/es/food-wiki/green-fig-and-saltfish
State: Published after documentary validation; no “Tested” label is shown.