Culture & context
About this dish
Green bananas are called green figs in Saint Lucia. Paired with saltfish, they reflect the island’s plantation history, preserved-fish trade and Creole seasoning traditions.
National-dish status: National dish
Country flag: 🇱🇨
- Green fig is banana, not the botanical fig.
- The dish appears at markets, community events and Kwéyòl celebrations.
Food-safety note
Green banana sap can stain and irritate; oil the knife lightly or wear gloves. Taste saltfish after desalting and remove all bones.
Equipment needed
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
- Heavy pot, skillet or baking dish
- Wooden spoon or spatula
- Instant-read thermometer
Ingredients
- 8 green bananas (green figs)
- 450 g (1 lb) saltfish
- 2 tablespoons oil
- 1 onion, sliced
- 1 sweet pepper, sliced
- 2 tomatoes, chopped
- 3 scallions, sliced
- 2 cloves garlic
- 3 sprigs thyme
- ½ Scotch bonnet
- Juice of 1 lime
- ½ teaspoon black pepper
Before the heat
Preparation steps
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelyGreen banana sap can stain and irritate; oil the knife lightly or wear gloves. Taste saltfish after desalting and remove all bones.
At the stove
Cooking instructions
- Desalt fishSoak or boil saltfish until pleasantly seasoned, then drain, debone and flake.
- Cook green figsCut banana tips, slit skins and boil in salted water 18–22 minutes until tender. Cool enough to peel, then slice.
- Sauté seasoningsCook onion, sweet pepper, tomato, scallion, garlic, thyme and Scotch bonnet in oil.
- Add saltfishFold in saltfish and cook 3 minutes.
- CombineAdd sliced green figs, lime and black pepper; toss gently and serve warm.
Working timeline
- 0:00–30 minutes: Preparation
- Next 35 minutes: Cook using the numbered method
- Final 10 minutes: Check doneness, rest where required and prepare accompaniments
Times are practical estimates. Ingredient size, cookware and heat level can change the finish time.
Chef’s tips
- Measure ingredients before starting; Caribbean one-pot methods often move quickly once the heat is on.
- Keep Scotch bonnet whole when you want aroma with less heat.
- Taste preserved ingredients after soaking or pre-boiling before adding salt.
Common mistakes
- Crowding the pan or pot and losing control of the cooking temperature.
- Adding all salt before preserved ingredients have been tasted.
- Rushing the resting, tenderising or cooling stage described in the method.
What to serve with it
- Cucumber salad
- Avocado
- Roast breadfruit
Storage & reheating
Cool promptly and refrigerate in a covered container for up to 3–4 days. Reheat thoroughly; seafood and poultry should reach 74°C / 165°F.
Recipe sources
This recipe and cultural note were checked against multiple culinary and tourism references. Family methods may vary.
Editorial note
Caribbean households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-18.