Beyond mere sustenance, Green Fig and Saltfish embodies the historical and cultural soul of Saint Lucia. This iconic dish, with origins tracing to the island’s colonial era, represents a culinary adaptation that transformed imported preserved cod from European traders and locally grown green bananas into a national symbol.
Its evolution from a practical meal for earlier generations to a contemporary staple served across households, luxury resorts, and festive gatherings illustrates its profound role in Saint Lucian identity. The preparation is a ritual in itself, connecting modern-day cooks to their heritage through time-honored techniques.
The meticulous process begins with the saltfish, which requires thorough desalination, typically achieved through an overnight soak or a double boiling method with water changes. The fish is then carefully flaked and deboned. Simultaneously, the green bananas (known locally as ‘green figs’) are prepared by scoring their skins and boiling them until tender before being peeled and sliced.
The heart of the dish is an aromatic sauce. Oil is heated in a pan to sauté a traditional sofrito of sliced onions, chopped garlic, sweet pepper, and fresh thyme. Chopped tomatoes are added to create a rich, saucy base. The flaked saltfish and a whole hot pepper—left intact to impart flavor without overwhelming heat—are then incorporated.
In the final step, the boiled green bananas are gently folded into the savory mixture, seasoned with black pepper, and simmered to allow the flavors to meld harmoniously. The dish is traditionally presented alongside fresh accompaniments like avocado, cucumber, or a crisp coleslaw, completing a meal that is both a tribute to the past and a vibrant part of Saint Lucia’s living culture.