Green Fig + Saltfish (St. Lucia)
Green Fig and Saltfish is the beloved national dish of St. Lucia, simple, hearty, and full of island flavour. Made with salted cod and green bananas (locally called “green fig”), this dish brings together fresh herbs, peppers, and spices in a way that feels both comforting and vibrant. It’s a celebration of St. Lucian heritage, often enjoyed for breakfast or lunch, and best served with a side of sunshine and sea breeze.
Ingredients
- 2 tbsp neutral oil
- 4 small green bananas, boiled, peeled and cut on the bias (see instructions below)
- ½ white onion, finely sliced
- 2 cloves of garlic, crushed
- 2 spring onions, sliced
- 4 season peppers, diced
- 8 cherry tomatoes, halved
- 1 scotch bonnet, pierced
- 2 sprigs of thyme, leaves picked
- Small handful parsley, chopped (In Saint Lucia this would be young celery leaves)
- 200g saltfish, soaked (see instructions below) – please use the Caribbean stuff rather than bacalao. Opt for salt cod. This will need to be soaked overnight.
- Salt and pepper, to taste
- Lime, to serve
For the cucumber salad
- 1 cucumber, peeled, de-seeded and sliced
- Drizzle of neutral olive oil
- Salt and pepper, to taste
Step 1
To prepare the saltfish, start by rinsing it thoroughly, then soak it overnight in cold water in the fridge. The next day, discard the soaking water and boil the fish to help soften it. Before cooking, taste a small piece to check the saltiness. If it’s still too salty, soak it in fresh warm water for another 5 minutes and taste again, some saltiness should remain.
Step 2
Drain the water and flake the fish using your hands, carefully removing any bones as you go. Set the flakes aside.
Step 3
To prepare the green fig (green banana), bring a pot of water to a boil and add a few tablespoons of vegetable oil.
Step 4
Trim the ends of the bananas, then make a couple of lengthwise slits through the skin. Boil for 15–20 minutes, or until a sharp knife slide through easily. Let them cool, then peel and slice diagonally.
Step 5
To cook the dish, heat oil in a pan and sauté the onion, tomato, seasoning peppers, Scotch bonnet, and thyme until softened and the tomatoes begin to release their juices, about 5 minutes.
Step 6
Stir in the spring onion and cook for another minute. Add the saltfish and cook for 3–4 minutes, until heated through. Finish with parsley and season with salt and black pepper to taste.
Step 7
Serve alongside the cooked green fig, cucumber salad and a wedge of lime.