In the lush Caribbean paradise of Saint Lucia, where the sun-kissed shores meet the verdant mountains, a culinary tradition as rich and vibrant as the island’s landscapes thrives. At the heart of this flavorful tradition lies the beloved national dish of Saint Lucia: Green Fig and Saltfish. This delightful and savory dish encapsulates the essence of Saint Lucian cuisine, blending the island’s tropical bounty with historical influences that have shaped its culinary heritage. As you embark on a culinary journey with us, we invite you to discover the captivating story behind this iconic dish and learn how to prepare it in the comfort of your own kitchen.
Green Fig and Saltfish is more than just a meal; it’s a celebration of the island’s history and the harmonious fusion of its African, Caribbean, and European roots. The tender green bananas, known locally as “green figs,” perfectly complement the salted codfish, creating a symphony of flavors and textures that dance on your palate. Join us as we explore the ingredients, techniques, and cultural significance that make Green Fig and Saltfish an integral part of Saint Lucian identity. Get ready to embark on a culinary adventure that will transport your taste buds to the sun-soaked shores of Saint Lucia.
Green Fig and Saltfish
Ingredients
For the Green Fig and Saltfish:
- 4 green bananas green figs
- 1 pound salted codfish
- 2 tablespoons cooking oil vegetable or coconut oil
- 1 onion finely chopped
- 1 bell pepper finely chopped (any color)
- 2 cloves garlic minced
- 2 tomatoes diced
- 1 teaspoon thyme leaves fresh or dried
- 1/2 teaspoon black pepper
- Hot pepper sauce optional, for added heat
- Fresh parsley or chives for garnish optional
Instructions
Prepare the Salted Codfish:
- Start by rinsing the salted codfish under cold running water to remove some of the saltiness.
- Then, place the codfish in a bowl of cold water and let it soak for about 30 minutes to 1 hour, changing the water a few times. Taste a small piece to ensure it’s not too salty; if it is, continue soaking until it’s to your liking.
- Once desalted, shred the codfish into small pieces and set it aside.
Prepare the Green Bananas (Green Figs):
- Cut off both ends of the green bananas and make a shallow slit along the length of each banana.
- Place the bananas in a pot of boiling water and cook for about 20-25 minutes or until they are tender. You can check for doneness by piercing them with a fork; they should be soft.
- Drain the boiled bananas, let them cool slightly, and then peel off the skin. Slice them into rounds and set them aside.
Cooking the Dish:
- In a large skillet or frying pan, heat the cooking oil over medium heat.
- Add the chopped onion, bell pepper, and garlic. Sauté for about 3-4 minutes until they become soft and translucent.
- Add the shredded codfish, diced tomatoes, thyme, and black pepper to the skillet. Continue to cook and stir for another 5-7 minutes until the tomatoes are softened and the codfish is well combined with the vegetables.
- If you like some heat, you can add a few dashes of hot pepper sauce at this stage, or serve it on the side for individual preference.
Bringing It All Together:
- Add the sliced boiled green bananas (green figs) to the skillet with the codfish mixture. Gently stir everything together and let it cook for an additional 2-3 minutes to heat the bananas through.
- Taste and adjust the seasoning if needed.
Serve:
- Once everything is well combined and heated, transfer the Green Fig and Saltfish to a serving dish.
- Garnish with fresh parsley or chives if desired.