St. Lucian Green Fig and Saltfish by Tales From The Road

Ingredients

• 450g (1 lb) salted cod (saltfish), soaked overnight
• 6 green bananas (green figs), unpeeled
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 cup water or fish stock
• 1/4 tsp black pepper

Instructions

1. Soak the saltfish in cold water for at least 8 hours or overnight, changing the water 2-3 times to reduce salinity.
2. Drain the saltfish, place in a pot with fresh water, bring to a boil, and simmer for 15 minutes; drain, flake the fish into small pieces, and remove any bones.
3. Prepare the green bananas by slicing off the ends and scoring the peel lengthwise; boil in salted water for 15-20 minutes until tender, then drain and peel.
4. Heat vegetable oil in a large skillet over medium heat, add onion and bell pepper, and sauté for 5-7 minutes until softened.
5. Add garlic and thyme, cooking for 1 minute until fragrant.
6. Stir in the flaked saltfish, black pepper, and water or stock, simmering for 5 minutes to meld the flavors.
7. Serve the warm saltfish mixture over or alongside the boiled green bananas.