Green Banana & Salt Fish Salad

Name: Green Banana & Salt Fish Salad
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 6–8
Cuisine: Jamaica
Ingredients: 1 onion, sliced in rings; 1 spring onion, chopped; 8 small green bananas, topped and tailed and slit down one side; 2 tbsp cane vinegar or distilled (white) malt vinegar; 1 ripe avocado, peeled, stoned and chopped (optional); freshly ground black pepper; ½ scotch bonnet pepper, de-seeded and chopped finely; 1 garlic clove, crushed; 1 tsp Dijon mustard; 1 tsp sugar; 70 g/¼ cup stuffed green olives, sliced, or capers; juice of 1 lime; salt (optional); 70 ml/¼ cup olive oil; 125 g/4½ oz prepared salt fish

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
1 hr 30

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

Many Spanish and English-speaking islands make a similar salad to this, sometimes using mayonnaise instead of oil. Green bananas, referred to as ‘figs’ on some islands, are quite starchy and bland and must be cooked, usually boiled. This dish can easily be adapted for a vegetarian meal if you leave out the salt fish.

Ingredients

2 tbsp cane vinegar or distilled (white) malt vinegar
8 small green bananas, topped and tailed and slit down one side
125

Americas
Jamaica
Pescatarian
Caribbean
Gluten-free

Method

Drop one tbsp of vinegar into a large pot of salted water. (This prevents the blackening of bananas and the pot. It is best to use a non-reactive pan.) When the water boils, add the bananas. Cook for 20 minutes, or until tender.
Meanwhile, prepare the salt fish.
Drain the bananas and leave until cool enough to h