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 ripe avocado, peeled, stoned and chopped (optional); 70 ml/¼ cup olive oil; salt (optional); freshly ground black pepper; 1 tsp Dijon mustard; ½ scotch bonnet pepper, de-seeded and chopped finely; juice of 1 lime; 1 tsp sugar; 70 g/¼ cup stuffed green olives, sliced, or capers; 1 spring onion, chopped; 1 garlic clove, crushed; 8 small green bananas, topped and tailed and slit down one side; 2 tbsp cane vinegar or distilled (white) malt vinegar; 1 onion, sliced in rings; 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
Gluten-free
Caribbean

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