Green “Fig” Souse

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Souse, or pickled green bananas, makes an interesting cold salad or side dish, in part because of the firm yet smooth texture and in part because of the hint of sweetness that even the unripe fruit retains. The green bananas in this dish are cooked in their skins.


  • 2 pounds green bananas
  • 2 tablespoons freshly squeezed lime juice
  • 2 cloves garlic, finely chopped
  • ½ small red onion, thinly sliced
  • 1 teaspoon coarse salt
  • 1 Scotch bonnet pepper or other hot red chili pepper, stemmed, seeded, and finely chopped
  • Freshly ground black pepper to taste
  • ½ bunch watercress, chopped


  1. Cook the whole green bananas in water to cover in a large, deep saucepan for about 15 minutes, or until they can be easily pierced with a knife. Remove from the heat, drain, peel, and cut into ½-inch-thick slices.
  2. Place the sliced bananas in a bowl and stir in the lime juice, garlic, onions, salt, chili pepper, and black pepper. Mix well. Add the watercress and toss thoroughly. Chill for at least 2 hours before serving. Serve cold as a salad or side dish.