Green bananas are picked before they ripen, when they are still firm and starchy, almost like a potato. Boiling them makes them soft inside with a mild, satisfying flavour. In Saint Lucia — and many other Caribbean islands — banana plants are an important crop that grows in the warm, fertile volcanic soil, so green bananas have been a staple food for generations.
The saltfish part of the dish has a long history in the Caribbean. Salt-cured fish was brought to the islands from the cold northern Atlantic many centuries ago because salt preserving kept fish fresh on long sea voyages. Before cooking, the fish is soaked in water to remove some of the salt, then it is broken into flakes and seasoned with garlic, onions, tomato and hot pepper — a combination that is deeply flavourful and aromatic.
Green fig and saltfish is most commonly eaten for breakfast or brunch, though you can find it at any time of day. On national days and festivals, eating it is almost a patriotic act — a way of celebrating Saint Lucia's food culture and identity. The dish is simple, inexpensive and nutritious, which is part of why it has been loved for so many generations.