Green Fig and Saltfish

Green fig and saltfish is the national dish of the Caribbean island of Saint Lucia. One might think that the dish includes figs, but that is just how the locals call an unripe banana, the first exported product of the island. Bananas are so popular in the Caribbean that they are often used in main courses, as side dishes, or even in salads because they are not so sweet and taste similar to potatoes. As for the saltfish, cod is traditionally used, but any other salty fish can replace it. In the past, salt cod was given to slaves due to its low price and high nutritional value. Originally, slaves cooked the fish and bananas with various spices and condiments, so green fig and saltfish was created as a result. The fish had been salted for ages as a way to preserve the food for a longer period of time. Bananas are typically boiled in a deep pan and the fish is boiled and then sautéed with cooked bananas, onions, garlic, cabbage, pepper, and tomatoes. The result is a colorful dish with spices that elevate the green bananas and provide excellent flavor. It is prepared on special occasions such as Jounen Kweyol festival in October, but also on weekends for a family lunch.