Green Fig and Saltfish (Green Banana)

4 standard portions

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Ingredients

• 4-8 fingers of green fig (banana)
• 2 tbsp olive oil
• ½ - 1 lb saltfish ((225g-680g) see notes for my D.I.Y version)
• 1 medium onion (sliced)
• 4 garlic cloves (minced)
• 1 cup mixed bell peppers ((150g) chopped, (I used orange and yellow))
• pimento pepper (optional)
• 1 large tomato (chopped)
• 1 tbsp tomato puree ((15g))
• ¼ cup warm water ((60ml))
• 2-3 tsp of thyme ((9g) dried)
• 2-3 tsp parsley ((9g) dried )
• hot sauce or scotch bonnet (optional and to taste)
• pink salt and black pepper (if needed to taste)

Method

1. Bring a large saucepan of water to boiling point and add 2 tbsp of olive oil to the saucepan (this will prevent staining).
2. Rub your hands with olive olive or put gloves on to prevent hands from staining
3. Meanwhile, partially cut the top and bottom (don't chop it off completely) then lightly score the fig lengthways and repeat this step with the remaining banana.
4. Place the fig in the boiling water then cook until tender (this will take about 15-20 minutes). When the fig is cooked it will be tender (use a fork to determine its readiness)
5. Once cooked, drain off the water then allow the fig to cool.
6. Once cooled, use the top and bottom tip to peel off the skin with ease.
7. Add the olive oil to a non stick frying pan on medium heat.
8. Sauté the onion and garlic until soft and translucent.
9. Add the bell peppers/pimento peppers then proceed to cook until the vegetables are soft.
10. Add the chopped tomato and the tomato paste then continue to stir for about 1-2 minutes
11. Fold in the saltfish and then add some of the warm water continue to cook for a few minutes.
12. Proceed to season the saltfish with the thyme and parsley,
13. Add the scotch bonnet/hot sauce and black pepper and pink salt to taste (do a taste test, as the sodium levels will vary).