Entree: Saint Lucia – Green Fig and Saltfish
Serving Size: 4
Approximate Time
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
- 1 lb (454 g) salted cod (saltfish), soaked in water overnight or boiled and rinsed, flaked
- 1 lb (450 g) green figs (unripe green bananas), peeled and cut into 1/2 in (1.5 cm) slices
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 2 medium tomatoes, chopped
- 3 scallions (spring onions), thinly sliced
- 2 cloves garlic, minced
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (optional; adjust to heat preference)
- 2 sprigs fresh thyme, leaves stripped
- 1 tbsp (15 ml) fresh lime juice
- 1/4 tsp (1 g) freshly ground black pepper
- Salt to taste (use sparingly because saltfish can retain salt)
- 2 tbsp (8 g) chopped fresh parsley or chives for garnish
Instructions
1. If you have not pre-soaked the saltfish, desalt by placing 1 lb (454 g) salted cod in a pot, covering with water, bringing to a boil, then draining and repeating with fresh water until salt level is reduced (usually 1–2 boils). Drain, remove skin and bones, and flake the fish into bite-size pieces.
2. Boil the peeled and sliced green figs in salted water for 8–12 minutes until just tender but not mushy; drain and set aside.
3. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add the sliced onion, green bell pepper, scallions, and minced garlic; sauté until the onion is translucent, about 4–5 minutes.
4. Add the chopped tomatoes, Scotch bonnet (if using), and thyme leaves; cook 3–4 minutes until the tomatoes soften and begin to break down.
5. Stir in the flaked saltfish and cooked green figs; gently fold to combine and heat through for 3–5 minutes so flavors meld. Taste and add black pepper and a small amount of salt only if needed.
6. Finish with 1 tbsp (15 ml) fresh lime juice and sprinkle with chopped parsley or chives. Serve Green Fig and Saltfish hot with fried plantains, roasted provision, or simple boiled dumplings.
