Entree: Dominica – National Cuisine – Green Fig and Saltfish (Boiled green bananas served with seasoned flaked salted cod and sautéed aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 8 green bananas (green figs), about 2 lb (900 g), peeled and halved
- 12 oz (340 g) salted cod (saltfish), rinsed and soaked overnight or boiled twice to remove excess salt
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium onion, thinly sliced (approx. 150 g)
- 1 medium tomato, chopped (approx. 150 g)
- 2 scallions, sliced (approx. 30 g)
- 1 Scotch bonnet or habanero pepper, seeded and minced (optional) (approx. 5 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 2 tbsp (30 g) unsalted butter or margarine
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (1 g) freshly ground black pepper
- Fresh parsley for garnish, chopped

Instructions

1. If using overnight-soaked saltfish, drain and rinse well. If not soaked, place saltfish in a pot, cover with water, bring to a boil, then drain and repeat once more to remove excess salt. Flake the cooked saltfish into bite-sized pieces and remove any bones or skin.
2. Place peeled green bananas in a large pot of salted water, bring to a boil, and cook until tender when pierced with a fork, about 15–20 minutes. Drain and set aside, keeping warm.
3. In a skillet, heat the oil over medium heat. Add the sliced onion and cook until translucent, about 4 minutes. Add garlic, scallions, and minced pepper and cook 1–2 minutes more.
4. Add the chopped tomato, thyme, and flaked saltfish to the skillet. Sauté until the tomato breaks down and flavors combine, about 5–7 minutes. Stir in the butter, lime juice, and black pepper, adjust seasoning if needed.
5. Serve the sautéed saltfish alongside the boiled green bananas. Garnish with chopped parsley and an extra wedge of lime if desired.