Although called ‘green figs’ in Trinidad, they are in fact completely unripe, green, bananas. You should be able to find them at any ethnic market, or ask your local grocer to call you the moment green bananas come in! You could also use potatoes for this recipe, but there is something really special about green bananas.
1/4 lb boneless salt cod
2 lbs green bananas
1 tablespoon canola oil
1 small onion, finely chopped
2 tablespoons curry powder
- Soak the salt cod in water for one hour. Drain and shred into small pieces. Set aside.
- Peel the bananas. If they are difficult to peel, trim the ends and score the skin from end to end with a sharp knife.
- Score three times around the bananas, then peel away the skins between each of the score marks. Cut into 1/4 inch slices.
- Heat the oil and add the onion, cooking until transparent.
- Add the curry powder, and saute for 30 seconds, stirring constantly.
- Add the garlic and salt cod, and toss well to coat.
- Fry for about 1 minute, then add 1/4 cup of water.
- Adjust the heat to low and simmer for about 5 minutes.
- Mix the coconut milk with 1 cup of water and add to the banana mixture, along with salt and hot sacue.
- Simmer until the bananas are tender and the sauce is thickened.
- Serve with roti or rice.