Green Figs and Saltfish
Green figs and saltfish is the Saint Lucia National Dish offering a delicious blend of Caribbean flavors and cultural heritage. Despite the name, “green figs” refer to unripe bananas, which are boiled and paired with salted codfish.
This dish is a perfect balance of savory and earthy tastes, combining the saltiness of the fish with the starchy texture of the bananas. Traditionally enjoyed as a breakfast or hearty meal, green figs and saltfish is a staple in Saint Lucian households. It reflects Saint Lucia’s agricultural and coastal resources, with the bananas symbolizing the island’s robust banana industry and the saltfish highlighting the island’s colonial history, where salted fish was a preserved staple.
History of Green Figs and Saltfish
Green Fig and Saltfish is more than just a meal in Saint Lucia—it’s a symbol of the island’s history, culture, and resilience. The dish has deep colonial roots, emerging from the fusion of European and African influences on the island.
Colonial Origins
During the colonial period, salted cod was imported to the Caribbean from the North Atlantic, mainly from Canada and Europe. Salted fish was cheap, preserved well in the tropical climate, and was a staple food for enslaved Africans who worked on the plantations. It was mixed with locally available ingredients, leading to the creation of dishes like saltfish, which became a central part of the diet in Saint Lucia and the wider Caribbean.
Green Figs
The term “green figs” refers to unripe green bananas, which are native to the region and have been a staple crop for centuries. Bananas are a symbol of Saint Lucia’s agriculture, particularly as the island developed a strong banana export industry in the 20th century. Before that, bananas or “figs” were essential for the local diet due to their abundance and nutritional value.
A Fusion of Flavors
The marriage of green figs and saltfish represents the blending of African and European food traditions. Enslaved Africans adapted to the ingredients they had available, combining salted fish with local produce like bananas, which created a dish that was both nutritious and flavorful. Over time, the recipe evolved with the addition of local herbs, peppers and seasonings, giving it the unique taste that is now celebrated as Saint Lucia’s national dish.
Cultural Significance
Green Fig and Saltfish remains a symbol of Saint Lucian resilience and resourcefulness. The dish connects people to the island’s past and has become a source of national pride. It’s served at festivals, special occasions, and even day-to-day meals, representing the heart of Saint Lucian cuisine. Despite the introduction of modern foods, this dish has maintained its relevance and continues to be a beloved part of the island’s culinary identity.
In essence, Green Fig and Saltfish tells the story of survival, adaptation, and cultural fusion—elements that define the history of Saint Lucia.
Ingredients
These are the ingredients to make this classic Saint Lucian dish.
- Saltfish – Salted codfish
- Green Figs – These are unripe bananas, commonly referred to as “green figs” in Saint Lucia.
- Spring Onion – Enhance the overall taste with a fresh green note.
- Red Bell Pepper – Provide a sweet crunch to the dish and add a dash of colour.
- Seasoning Peppers – These peppers look similar to Scotch bonnet peppers but are much milder in heat.
- Parsley – Provides a subtle, herbaceous flavor that brightens the dish.
- Onion – Adds sweetness and depth to the saltfish mixture. It forms the base of the sauté, contributing both flavor and aroma to the dish.
- Garlic – Garlic’s savory notes pair well with the saltiness of the codfish and the freshness of the vegetables.
- Thyme – Thyme is a popular Caribbean herb used to season seafood, and it complements the saltfish beautifully.
- Coconut Oil – Can be substituted with olive oil.
- Salt & Black Pepper – These seasonings help to adjust the flavor balance in the dish. Despite the saltfish being naturally salty, you may still need a touch of salt after rinsing it, while black pepper adds a hint of spice.
Recipe Variations
Tomatoes can be added to the saltfish mixture when cooking for extra juiciness and colour.
Other seasonings such as oregano, dried basil and paprika add a delicious flavor.
How to Make Green Figs and Saltfish
Once the green fish and saltfish are prepared, this is a quick dish to make.
Wash and cook the saltfish.
Remove the bones and flake.
Wash and cook the green bananas.
Slice the green bananas to serve.
Cook onions and add garlic.
Add peppers and seasoning.
Add saltfish and spring onions.
Cook, taste and adjust seasoning.
Serve and enjoy!
Green Figs and Saltfish
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Ingredients
- 6 oz saltfish
- 1 lbs green figs green bananas
- 2 spring onions, finely chopped
- 1/4 red bell pepper, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 seasoning peppers
- 3 tablespoons coconut oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Prepare the Saltfish
- Rinse the saltfish with fresh lime or lemon to reduce the salty taste.
- Boil the saltfish in water for about 15-20 minutes, then drain and allow to cool.
- Flake the fish, removing any bones.
Prepare the Green Figs
- Peel the green bananas and cut off the tips.
- Boil the bananas in salted water for 15-20 minutes, until tender.
- Once cooked, drain and let them cool slightly, then diagonally slice each banana into three pieces, then set aside.
Cook the Saltfish Mixture
- Heat the coconut oil in a large pan over medium heat.
- Add the chopped onions sautéing until fragrant and softened.
- Add the garlic, seasoning peppers, thyme, red bell peppers and parsley and cook for 3-5 minutes.
- Stir in the flaked saltfish and cook for 5-7 minutes, adding the spring onions for the last 2 minutes.
- Season with the salt and black pepper to taste.
Serve
- Serve the cooked saltfish mixture alongside or over the green bananas, garnishing with fresh herbs. We like to serve with slice local avocado too.
