Green Fig and Saltfish Delight

Ingredients

• 500g (1.1 lb) salted codfish 500g (1.1 lb) salted codfish
• 6 green bananas (green figs) 6 green bananas (green figs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• Juice of 1 lime Juice of 1 lime

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 28g
• Fiber: 6g
• Salt: 3g

Preparation

1. 1.
   Place the salted codfish in a bowl of cold water and let it soak for at least 4 hours, changing the water every hour.
2. 2.
   Drain the codfish and rinse it under cold water. Shred the fish into small pieces, removing any bones or skin.
3. 3.
   Peel the green bananas and cut them into 1-inch thick slices.
4. 4.
   In a large pot, bring water to a boil and add the green banana slices. Cook for about 15 minutes or until the bananas are tender. Drain and set aside.
5. 5.
   In a large skillet, heat the vegetable oil over medium heat. Add the onions, garlic, bell pepper, and scotch bonnet pepper. Sauté until the onions are translucent.
6. 6.
   Add the shredded codfish, tomatoes, thyme, paprika, black pepper, and dried oregano to the skillet. Cook for about 5 minutes, stirring occasionally.
7. 7.
   Add the cooked green bananas to the skillet and gently mix everything together. Cook for an additional 5 minutes to allow the flavors to meld.
8. 8.
   Remove from heat and stir in the chopped cilantro and lime juice.
9. 9.
   Serve hot and garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Salted codfish — Soaking the codfish for several hours is crucial to remove excess salt and rehydrate the fish. Be sure to rinse it thoroughly before using.
• Green bananas — Choose firm green bananas for this recipe, as they hold their shape better when cooked. Peel them just before boiling to prevent discoloration.
• Scotch bonnet pepper — Adjust the amount of minced pepper according to your spice preference. Be cautious as it is a very hot pepper.

Tips & Tricks

• To add extra flavor, you can marinate the shredded codfish in lime juice for 30 minutes before cooking.
• For a milder version, remove the seeds and membranes from the scotch bonnet pepper before mincing.
• Serve with a side of sliced avocado or fried plantains for a complete Caribbean meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Green Fig and Saltfish is traditionally served as a main course. It pairs well with a side of rice and peas, steamed vegetables, or a fresh green salad. Serve hot and garnish with additional cilantro for added freshness.

Presentation advice

For an appealing presentation, arrange the cooked green bananas and saltfish mixture on a platter, garnishing with a sprinkle of fresh cilantro. Serve with a wedge of lime on the side for squeezing over the dish.