Green Fig and Saltfish: The National Dish of St. Lucia, that will Excite Your Taste Buds

St. Lucia may be known for its white sand beaches, coconut palms, beautiful villas, and scenic attractions. But, people who have visited this paradise island rave about its delicious local dishes that keep them coming back time and time again. One of these dishes is the national dish of St. Lucia – Green fig and Saltfish.

St Lucia’s national dish originated way back in the 19th century during its time of slavery. During that time, green bananas (Green Figs) were in abundance on the island and saltfish was imported cheaply from Canada to use as food for the slaves.  As time passed, the slaves and other inhabitants of St Lucia added their twist to the dish with various spices and seasonings.

Over time the dish gained popularity on the island. It was then passed down from Generation to generation until it was recognized as the national dish of St Lucia. Although St Lucia’s national dish is enjoyed year round it is typically prepared on special occasions such as cultural festivities like St Lucia’s Creole heritage month in October.

When most people talk about the dish – green figs and saltfish, the first thing that comes to mind of visitors who are unfamiliar is a dish that includes salted fish with sweet figs. But the green figs referred to in this dish are green bananas which is one of St Lucia’s biggest exports. Green figs or green bananas are not sweet but starchy because they’re still green. It is usually prepared by boiling in water with salt and garlic. Some folks prepare it either peeled or with the skin on after which it is removed once cooked.

The saltfish referred to in this dish is salted codfish which is still to date a popular import for St. Lucia.

Green figs (Green bananas) is still to date one of the most popular foods in St Lucia.  It is usually served as part of the main dish like in fish broth or as part of a side dish like in green fig salad. Furthermore, Green figs and saltfish can be served as a main course meal, or it can be saved as part of the main course meal where the green figs are chopped into small chunks and mixed with the Saltfish with seasonings, and other ingredients added.

Although the Saltfish referred to in the St. Lucia national dish is traditionally salted codfish, there are variations of the recipe where other types of fish are used. The fish used in this dish is usually prepared by first being salted and dried then boiled and cooked with seasonings such as onions, peppers, and other local seasonings. This process infuses the fish with flavor which is ideal for eating with the boiled green figs.

 

History of the National Dish of St. Lucia

St. Lucia’s national dish is one of those recipes that will have you wondering, who thought of this?

Most people on the island will tell you that it was passed down to them from their parents or grandparents. Today, some of the most informed people about St. Lucian folklore don’t know that St. Lucia’s national dish originated in the mid-19th century during the time of slavery. But when it comes to traditional food in Caribbean countries the same is true. Many traditional foods are passed down from a time that its current inhabitants seldom know.

The St. Lucia’s national dish has been handed down from generation to generation and has become a critical part of St Lucia’s culture through the years. Although green fig and saltfish is a dish that is consumed all year round, it is served a lot in St. Lucian households during the weekend. The main dish typically consists of boiled green bananas and seasoned saltfish, but it is often served with cucumber salad and or sliced avocado.

 

Where to find the St. Lucia National Dish

You may find St. Lucia’s national dish on the menu in many local St. Lucian restaurants particularly those catering to visitors. While the traditional green figs and saltfish dish has not changed much over the years, there are many variations of St Lucia’s national dish depending on where on the island it’s prepared. The various twists added to the dish will also depend on if its home cooked or prepared in a restaurant.

You will find the St Lucia national dish prepared a lot during the Creole heritage month held annually in October. If you’re in St Lucia on the 28th of October which is Jounen Kwéyòl, then you’re in luck. You will find St. Lucia’s national dish being prepared all over the island. Creole day is a held annually on the 28th of October and is the official close of the Creole heritage month in St. Lucia.

Green Fig and Saltfish is also prepared a lot on Independence Day which is celebrated annually on the 22nd of February.

On National day which is held on the 13th of December is also a popular event where the national dish of St. Lucia is prepared in abundance in homes and at restaurants.

If you’re visiting St. Lucia on holiday and want to sample locally prepared Green Figs and Saltfish, your best bet is to visit the food stalls at the Castries market. At the Castries market, you will find many of the food stalls preparing green figs and saltfish – each of them adding their unique twist to the traditional dish.

 

First Impressions about St. Lucia’s National Dish

Many first-timers consider Green Figs and Saltfish an unusual dish. Why, because the most people visiting the St. Lucia say they’ve never heard of salted codfish or cooked green bananas. Also, most visitors from countries like the US and Canada are not familiar with consuming bananas while they are green. In countries like the US and Canada, bananas are consumed as ripen fruit usually at the breakfast table with a bowl of cereal.

If you’re going to having Green fig and Saltfish for the first time, don’t let the peculiarity of this recipe deter you. When prepared well,  the salt and garlic infused the Green Fig with well-seasoned Saltfish with chopped tomatoes will excite your taste buds.

 

How to Enjoy Green Fig and Saltfish

To enjoy Green Fig and Saltfish, you need to eat both the Green Fig and Saltfish together. Typically, Green figs have a bland taste. However, when Green figs are eaten with Saltfish, it creates a tasty combination. If the Green Figs are boiled with garlic, this improves the taste, but some people prepare it without garlic. In addition to the regular diced tomato, onions, garlic and seasoning peppers, some folks include seasonings like cilantro and parsley in the Saltfish. The additional seasonings give the Saltfish an incredible boost of flavor.

 

How to Make the National Dish of St. Lucia (Recipe: Green Figs & Saltfish with Cucumber Salad)

Ingredients for 4 to 5 Servings

1 lb. salt codfish
10-14 green bananas
1 medium cucumber
1/4 c coconut oil or olive
1 large onion, chopped finely
2 spring onions, chopped
1 large sweet pepper, chopped
6 seasoning peppers, sliced thinly
4 garlic cloves, 2 grated
2 tsp. fresh thyme
3 tomatoes, deseeded and diced
Ground black pepper
Parsley for garnish
2 – 3 tsp. lime juice

Preparing the Saltfish

1. To remove excess salt in the salted codfish place it in a large pan and cover with water. Boil it and bring to a simmer for about 15 to 20 minutes. Drain the water from the pan and refill it with fresh water and repeat the boiling process for 15 to 20 minutes. You may need to do this two or three times until the water after you boil the saltfish has a slightly salty taste.

2. Drain the water in the pan and place the saltfish aside until it reaches a temperature that you can handle. Clean the salted codfish to remove scales and bones. Finally, break the saltfish into small flakes then cover it and place it inside.

3. Add a little oil to a medium to large pan over medium heat. Add half of a large onion, peppers, two cloves of grated garlic and Saute for about 5 minutes until the seasoning starts to emit a fragrance. Add the spring onions and mix thoroughly until all the contents of the pan have a soft texture.

4. Add the flaked saltfish to the pan along with one tsp. of thyme and the other half of the onions then stir to mix all ingredients thoroughly. Cover the pan and allow its contents to cook for an additional 5 minutes. Finally add diced tomatoes, ground black pepper, mix thoroughly and let it cook for an extra 5 minutes.

Preparing the Green Figs

5. Wash the green figs (green bananas) then cut off the two ends. Make a slice through the skin of the green figs from end-to-end. Do this for each green fig. Place the green fig in a pan with boiling water. Allow boiling for about 10 minutes. Drain the water from the pan and allow the green things to cool to a temperature that you can handle. Peel the skin off the green figs. Place the green figs in a pan of boiling water with 2 tsp. of salt, 2 tablespoons coconut oil and 3 cloves of garlic. Allow to boil and simmer for about 15 to 20 minutes. Drain the water from the pan and allow the green things to cool enough so that you can handle.

6. Cut each green fig into three parts. Place 4 to 5 slices of green fig on serving plates. Place a generous portion of the finished cooked saltfish next to the green fig on your serving plate. Garnish it with some chopped parsley.

Preparing the Cucumber Salad

7. Deseed 1 cucumber and cut it into thin circular slices.

8. Whisk together a vinaigrette dressing with lime juice, a tiny bit of salt, grated garlic, vinegar, and the coconut oil. Drizzle all over the sliced cucumbers and mix well. Plate on the side of green fig and saltfish

If you have not had St. Lucia’s national dish, now you’re well informed about it, you know exactly where to get it and how to prepare it. Enjoy!