Easy mid-week green fig


Serves 6

10 smallish green bananas

2 medium onions

4/5 tbsp olive oil

1/2 salad onions

juice 1 lime

salt and pepper

This truly is easy peasy. In St. Lucia, green bananas are always called “green figs” Don’t ask me….no idea….In the UK you can buy green bananas at places like Borough market or in Brixton. Not sure about the States. In St. Lucia, as you would imagine, they are literally always available…..our green gold (according to “daddy John” father of our nation, Sir John Compton). This is a very inexpensive accompaniment to almost any meal as we’ve had it hot and cold and added to salads or served with Mahi cooked in the tamarind vinaigrette.


We know how very good bananas are for us, full of potassium and lots of vitamins, but key as usual is that they are pure and untouched by human hands. Just as God intended. How can that be bad? The quantities are just a guide as you don’t have to be specific. Estimate a banana or two for each person as having this for leftovers is great.


Separate the bunch into individual bananas and place in a saucepan with enough water to comfortably cover them. Some people believe in adding a splash of oil to stop the sap from the cuts you’ve just made adhering during cooking to the sides of the saucepan, but I find no difference so I don’t bother. It is a real faff to try and peel them first, so don’t even bother. Cook them for about 15 to 20 minutes or until a knife can easily be inserted.

While the “figs” are cooking, soften the onions which you have chopped into rings, in all of the olive oil.

When the figs are cooked, carefully without burning your hands (creativity is necessary here) remove the skins which will come off easily especially if you lop off each end. Slice each one into rings and put into a roomy mixing bowl. Once all are assembled, squeeze the lime juice into the olive oil and onion mixture with the salt and pepper. Tip all of this into the waiting banana rings and toss so that all get an equal coating.

Cut the salad onion and sprinkle over the top.

There is something really satisfying about the whole mouth experience of this dish. Please comment and let me know if you agree.


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