Green Fig Salad Recipe (green banana).
This is my take on a recipe which screams St Lucia. After a full day of beautiful Caribbean sunshine and wicked heat, we ended up in a small family run restaurant in Castries St Lucia where it was recommended I try the “Green Fig Salad” (like a potato salad made green cooking bananas). What a delightful dish, one bite and I could see why St Lucians are so proud of this dish. The creamy texture, mixed in with the body of the cooked banana and the slight herbal elements combined with the bits of salted cod was just perfect. So here’s my version of Green Fig Salad!
You’ll Need…
5 green cooking Bananas (green fig)
3 scallions
1 cup diced red bell pepper
1/4 teaspoon black pepper
1/2 teaspoon olive oil
1/2 cup mayonnaise
1 clove garlic
1 cup shredded saltfish (salted cod – prepared)
1 tablespoon parsley
1 sprig thyme
Additionally you can add 1 small can of peas and carrot (rinsed and drained), 1 seasoning pepper (pimento) and a bit more mayo if you like it more creamy.
The first step is to trim and boil the cooking bananas. If you’re using freshly harvested bananas you will encounter a sort of sap, so I’d recommend wearing gloves or coating your hands with a bit of vegetable oil to form a protective barrier. That sap can also leave a stain on your clothing, so don’t allow it to make contact. Trim off the stems on both sides, then run a cut down the body of each banana (the depth of the thickness of the skin), cover with water in a deep pan and bring to a boil. Cook on a rolling boil for about 15 minutes in salted water. It will go discolored – totally natural. The cut we made will open up and allow for easy removal of the skin. Allow to cool to handle (drain).. then dice.
Watch this video (click) How To Shop For, Cook And Peel Green Bananas.
Prepare the salted cod by boiling in water to re-hydrate and remove most of the salt it was cured in. Flake and set aside. I like using boned cod as it means less work.. but still double-check to ensure there are no bones. Dice the garlic and bell pepper.. chop the scallions and parsley and remove the thyme off the stem.
Place a non stick pan on a medium flame and add the olive oil. Then add the scallion, garlic, thyme, black pepper, cod bits and bell pepper. Turn the heat down to low and let it gently cook for 3 minutes. I’m doing this to really bring out the flavors in these ingredients. Turn off the heat, add the parsley and let it cool.
In a large bowl place the diced (cooked) green banana, then top with the flavor ingredients (which should be cool now) and go in with the mayonnaise. Give it a good mix to make sure everything gets coated and combined. NOTE: if you have access to seasoning peppers (pimento peppers) add a couple… that’s what we do in the Southern Caribbean for additional flavor.
Chill in the fridge for a bit as I find it helps to bring everything together. You will notice that I did not add any salt. The remaining salt in the salted cod was enough to season this dish to my liking, However you can taste and adjust accordingly. IMPORTANT: If you’re serving this during the summer months (outdoors) do remember there’s mayo in it, so it needs to be on ice or the heat will make it go sour fast.
Tried this tonight and it was absolutely delicious, Chris never disappoints me. You done know how I like to do my own variation, so I added a tomato, Shadon Beni, celery and carrots to the salt fish mixture. I also added a radish to the green fig, I say it’s a salad yes! But how do you prevent the figs from turning black after you peel them? Would like some advice on that. But Chris, thanks again man, once again, you have fed me, you really do have a gift and you represent our people. Love ya!
As a Lucian this is a different version. We normally have mixed vegies in there instead of peppers parsley and thyme. Not sure if I will make it this way but it is definitely interesting. If someone else makes it I would try theirs. Lol
Trini gyal using this recipe too! It was delicious.
Thanks fir sharing.
Hi chris as a Lucian i love the fact you represented my country. I am going to make it today your video put me in the mood. Thank you!
*look* – love
As a St. Lucian I was pleasantly surprised to find this recipe. I absolutely look green fig salad. I will definitely be giving this version a try. It looks delicious!
Thanks Chris, for sharing this recipe, Green fig & saltfish was one of my favourite dishes when I grew up in St. Lucia.
I think tomorrow I will have to go on a hunt for green figs, and saltfish … not as easy to find in Burlington, ON, but still possible. 🙂
I have been looking everywhere for this receipe. I had it in Dominica in 2001 and it was amazing. Going to try it. Thank you.
Oh my gosh – I’ve never seen a recipe for this online before! Definitely bookmarking and pinning, looks absolutely delicious 🙂