During my recent travels to Saint Lucia, following my wedding this July, I had the delightful opportunity to delve into the local cuisine. One of the highlights of this culinary journey was learning to prepare a traditional dish that holds a special place in the island’s culture: Green Fig and Saltfish. The experience was not just about following a recipe; it was about understanding the rich history and the vibrant flavors that define Saint Lucian food.

The dish, deeply rooted in the island’s heritage, is a celebration of local ingredients and traditional cooking methods. I was guided by a local chef who patiently explained each step, from selecting the freshest produce at the market to the intricate techniques that bring out the unique flavors of the dish. The vibrant colors and the aromatic spices were mesmerizing, and I found myself fully immersed in the process.

Inspired by this newfound knowledge, I decided to add my own twist to the recipe, blending in some elements that reflect my personal taste and culinary experiences. The customization process was a creative adventure, allowing me to experiment with different ingredients and cooking styles while still respecting the essence of the original dish. The result was a fusion of traditional Saint Lucian flavors with a modern touch, creating a unique and delicious dish that pays homage to both the island’s culinary traditions and my own culinary journey.

This experience not only enriched my appreciation for Saint Lucian cuisine but also allowed me to bring a piece of my travels back home. Sharing this dish with friends and family has been a joy, and each time I prepare it, I am reminded of the beautiful moments spent on that stunning island, learning from its people and embracing its culture.

Recipe for Green Fig and Saltfish:

Ingredients:

For the Green Figs (Green Bananas):

• 8-10 green bananas (green figs)
• Water for boiling
• Salt (optional)

For the Saltfish:

• 1 pound salted codfish
• 1 large onion, chopped
• 1 bell pepper (any color), chopped
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 2-3 sprigs of fresh thyme or 1 tsp dried thyme
• 1 small hot pepper (like Scotch bonnet or habanero), finely chopped (optional)
• 2 tablespoons vegetable oil
• Freshly ground black pepper to taste
• Juice of 1 lime (optional)
• 2-3 green onions, chopped
• Fresh parsley or cilantro for garnish (optional)

Instructions:

Preparing the Saltfish:

1. Soak the Saltfish: Place the salted codfish in a large bowl and cover it with water. Let it soak for at least 4 hours or overnight, changing the water a few times to remove excess salt. Alternatively, you can boil the saltfish for 10-15 minutes to speed up the desalting process. Drain and rinse the fish after soaking or boiling.
2. Flake the Fish: After desalting, remove any bones and skin from the fish, then flake it into small pieces using a fork. Set aside.

Cooking the Green Figs (Green Bananas):

3. Prepare the Bananas: Cut off both ends of the green bananas and make a slit along the length of the peel. This helps to remove the peel more easily after boiling.
4. Boil the Bananas: Place the green bananas in a large pot, cover with water, and add a pinch of salt if desired. Bring to a boil and cook for about 20-25 minutes until the bananas are tender but not mushy. Drain the water and let the bananas cool slightly before peeling them. Slice them into chunks and set aside.

Cooking the Saltfish:

5. Sauté the Vegetables: In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onions, bell pepper, tomatoes, garlic, and thyme. Cook for about 5-7 minutes until the vegetables are softened.
6. Add the Saltfish: Stir in the flaked saltfish and cook for another 5 minutes, allowing the flavors to meld together. Add the chopped hot pepper if using, and season with black pepper to taste. If the mixture looks too dry, you can add a splash of water or a squeeze of lime juice.
7. Finish and Garnish: Stir in the chopped green onions and cook for another 2 minutes. Garnish with fresh parsley or cilantro if desired.

Serving:

8. Serve: Arrange the boiled green bananas on a plate and top with the saltfish mixture. Serve hot and enjoy!

This dish can be accompanied by a simple salad or additional vegetables if desired. Enjoy your taste of Saint Lucian cuisine!