St Lucia: Saltfish with Green Figs | Cultural Cooking

saltfish

🥗Healthier: smoked mackerel

💰Cheaper: canned tuna

Canned tuna is often more affordable and easier to find.

green figs

🥗Healthier: zucchini

💰Cheaper: ripe bananas

Zucchini provides a similar texture, while ripe bananas are a more economical choice.

Soak the salted cod in water for 12 to 24 hours, changing the water every few hours to remove excess salt.

Put the soaked salted cod in a pot of cold water, bring to medium-high heat until almost boiling, then reduce to low and let simmer for about 25 minutes.

Remove the ends from the green bananas, slice them down the middle, and place them in a deep pan with water, bringing it to almost a boil before reducing the heat and letting it simmer for about 20 minutes.

Quarter the onion and use a chopping device to create a rough dice.

Peel two cloves of garlic and chop finely.

Cut three Roma tomatoes gently to retain their juice.

After 20 minutes, remove the bananas from the pan and drain the water, then do the same with the salted cod.

In the same pan used for the bananas, add olive oil and sauté the diced onion on medium-high heat for a few minutes, then add the garlic halfway through.

Add the shredded salted cod to the pan and break it apart with a wooden spatula.

Add pickled peppers and thyme, cooking for about 3 to 4 minutes.

Incorporate the sliced bananas, diced tomatoes, and a bit of parsley, then turn off the heat and let it rest for five minutes before plating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary