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TASTY CARIBBEAN GREEN FIGS
Ingredients
5-7 green figs
1/2 teaspoon salt (for boiling the green bananas)
1 medium tomato
1 medium onion
1 green onion / spring onion
1 clove garlic
1/4 habanero pepper or any hot pepper
1/8 teaspoon black pepper
2 tablespoon olive oil (any cooking oil you like)
1 sprig thyme (dash dried thyme)
Salt – optional (add as needed)
1 can pink salmon
1 tablespoon ketchup
Directions
Since the green fig will require the most time to cook, go ahead
and peel, scrape and rinse them. You can also cook them in
the skin and peel after they’ve been boiled. In a deep pot, put
enough water to cover the green figs and bring to a boil. Then
add the green figs and salt and boil for about 20 minutes.
While this cooks, wash and chop the tomato, scallion, pepper,
thyme, garlic and onion.
With the figs fully cooked, drain and allow to cool. In a large
saucepan put the olive oil to heat on a medium heat, then add
the onion, garlic and thyme. Let them cook on the medium/low
heat for about 3-5 minutes. Try to get the onion translucent to
release the rich flavors of the garlic and thyme. Next add the
green onion, pepper, tomato and black pepper. Let that cook
for about 3 minutes.
The next step is to add the can of salmon, including the water
it was packaged in and ketchup. Break it up into flaky chunks,
give it a good stir and allow to gently simmer… cooking for
another couple minutes.
While this cooks, the figs should be cool enough to touch. Cut
them into bite-sized pieces and get ready to toss them into the
pot.
The final step is to toss in the cut pieces of cooked figs into
the pot, give it a good stir and allow it to heat through with all
the other ingredients in the pot (about -35 minutes) and you’re
done.
Since the canned salmon is usually packaged with a ton of
sodium you may not need to add any salt, but do taste and add
accordingly.
To make this dish fully vegetarian, omit the canned fish, but
add a little butter when cooking the onion and garlic at the
start.
Green Banana Curry
Ingredients
2 tablespoons oil
Salt
1 teaspoon red pepper powder
1/2 teaspoon turmeric
4 big green bananas, de-skinned, cubed and
soaked in cold salty water
Puree (done coarsely)
1 big onion
4 dried garlic, de-skinned
2 tomatoes
1 tablespoon fresh lemon juice
1 cup coconut milk
Directions:
Heat oil in a non stick heavy base skillet.
Add salt, red pepper powder and turmeric powder.
Immediately add bananas and saute for about 2-3 minutes.
Let bananas go brown on the edges.
Add puree and fresh lemon juice.
Add 1/2 cup water and cover tightly.
Bring to a boil and let it simmer on medium heat for 10
minutes.
Finally add the coconut milk, cover again for 5 minutes
on low heat and serve warm with steamed rice or steamed
noodles.
Recipes
