Green Fig And Saltfish

Ingredients

1 pound green figs (unripe plantains), peeled and sliced
1/2 pound saltfish (salted cod), soaked overnight and desalted
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 tomatoes, chopped
1 small hot pepper (Scotch bonnet or habanero), chopped (optional)
2 tablespoons cooking oil
1 teaspoon dried thyme
1/2 teaspoon allspice
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Prepare the Saltfish

Rinse the saltfish and place it in a pot of fresh water. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Drain and flake the fish into bite-sized pieces, removing any bones.

Cook the Green Figs

In a large pot, bring water to a boil and add the sliced green figs. Cook for about 10-15 minutes, or until tender. Drain and set aside.

Prepare the Sauce

Heat the oil in a large skillet over medium heat. Add the chopped onion, garlic, green bell pepper, and red bell pepper. Saut√© until the vegetables are softened.

Add Tomatoes and Spices

Stir in the chopped tomatoes, thyme, allspice, and optional hot pepper. Cook for a few minutes until the tomatoes start to break down.

Combine Ingredients

Add the flaked saltfish to the skillet and mix well with the vegetables and spices. Cook for about 5 minutes to allow the flavors to meld.

Add Green Figs

Gently fold the cooked green figs into the saltfish mixture. Cook for an additional 5 minutes, ensuring the figs are well coated with the sauce.

Serve

Garnish with chopped fresh parsley before serving.