Green fig is what St. Lucians call green bananas — small, starchy, and ubiquitous on the island. Saltfish is what colonization and the salt trade left behind, when fresh fish couldn’t always reach inland communities. Put together, you get the national dish: a one-pan plate that asks nothing fancy and delivers something deeply satisfying.
Ingredients
- 8 green bananas (green figs)
- 1 lb salt cod, soaked overnight (water changed twice)
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 1 small scotch bonnet pepper, minced (or 1 hot pepper, sliced)
- 4 garlic cloves, minced
- 2 medium tomatoes, diced
- 2 sprigs fresh thyme
- 3 tbsp vegetable oil or coconut oil
- 1 tsp turmeric (optional, for color)
- Black pepper to taste
- 1 tbsp white vinegar
- Fresh chives or scallions, chopped, for garnish
Method
After soaking saltfish overnight, boil it in fresh water 10 minutes. Drain and let cool. Flake with a fork, removing any skin and bones. Set aside.
With a sharp knife, score the green bananas lengthwise (just through the peel — not the flesh). This makes peeling easier after cooking. Boil in salted water for 20-25 minutes until tender when pierced with a fork.
Drain and let cool slightly. Slip the peels off (they should come away easily). Slice the bananas into 1-inch rounds. Set aside.
Heat oil in a large skillet. Add onion, bell pepper, and scotch bonnet. Cook 5 minutes until soft.
Add garlic and thyme. Cook 30 seconds.
Add tomatoes and turmeric. Cook 5 minutes until tomatoes break down.
Add the flaked saltfish. Stir gently and cook 3 minutes.
Add the green fig rounds. Toss gently to coat in the saltfish mixture — try not to break them up.
Drizzle with vinegar. Season with black pepper (no salt needed). Cook 3-4 more minutes for flavors to meld.
Garnish with fresh chives. Serve immediately.
This is a dish where the green fig must hold its shape. If it falls apart when you toss it, it was overcooked when you boiled it. Pull the bananas a touch earlier than seems necessary — they will firm slightly as they cool.
The vinegar at the end is non-negotiable. It cuts the richness and brings out the saltfish.