Green fig and salt fish salad is beloved. The Islanders call green bananas figs in several Caribbean islands including all three of the Saints in the lower Antilles. Bananas are the main crop of the islands which replaced sugarcane overtime. Salt fish is salted cod that has been popular of centuries because the fish does not require refrigeration and lasts a really long time. This salad is hearty and delicious.
When you cook the bananas you cook them in the skin until they are fork tender. It is normal that the skin will turn black during this process.
I typically buy my salt fish de-boned here. If you don’t get it that way be sure you remove the bones before serving it. It truly does make it much easier to spend a few extra bucks to have it done for you. This salad reminds me somewhat of a potato salad but I love the twist with the added salt fish.
Salt fish and green figs is the national dish of St. Lucia however this is a lighter green fig and salt fish salad version. I hope you make it you will love it. Have you ever been to St. Lucia? It is a very popular honeymoon spot it the Caribbean. If you would like to learn more be sure to check out “Our Journey to the Saints“. Here you will also get more delicious and authentic Caribbean recipes.
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Green Fig and Salt Fish Salad
Ingredients
INGREDIENTS
- ½ pound salted codfish boneless
- 6-8 green figs aka green bananas, about 2 pounds
- ½ large red sweet pepper seeded and diced
- 2 scallions finely chopped
- ½ cup mayonnaise
- 2 cloves garlic 1 whole and 1 grated
- ½ small onion grated
- 2 sprigs parsley finely chopped (for garnish)
- Salt and pepper to taste
Instructions
Instructions
- Wash the green figs. Cut off the top and bottom and slice skin lengthwise.
- Add water to a large pot and bring to a boil.
- Add one clove of garlic and the green figs.
- Boil 10-20 minutes until fork tender. Please note the skin will likely turn black during cooking, this is normal.
- While the green figs are boiling, rinse salted fish. In a small pot, add about 2 cups of water and salted fish. Boil for 5 minutes. Drain and repeat a second time. Drain boiled salted fish
- remove skins, and dice.
- Use a fork to mash one of the figs. Dice the rest into bite-sized pieces.
- Flake salt fish using fingers or fork.
- Dice the sweet pepper, chop the scallions and parsley. Grate one clove of garlic and onion.
- In a large bowl, add chopped green figs, diced sweet peppers, chopped scallions, grated onion, grated garlic and mayo, and the salt fish. Mix well.
- Add salt and freshly ground black pepper to taste.
- Garnish with parsley.
