Green Banana & Salt Fish Salad

Preparation info
  • Serves


    • Difficulty


    • 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.


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


  1. 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.
  2. Meanwhile, prepare the salt fish.
  3. Drain the bananas and leave until cool enough to h