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Dominica Saltfish and Green Figs
A quintessential Dominican dish, this recipe features rehydrated salt cod (saltfish) cooked with tender green bananas (green figs) in a savory, herb-infused sauce.
๐ง ์ฌ๋ฃ
- 1 lb Salt cod (bacalhau)(cut into pieces)
- 6 medium Green bananas (green figs)(peeled and cut into 1-inch pieces)
- 1 medium Onion(sliced)
- 1/2 medium Bell pepper(sliced (any color))
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(chopped)
- 2 sprigs Thyme(fresh)
- 2 tbsp Parsley(chopped fresh)
- 1/4 piece Scotch bonnet pepper(whole, optional)
- 4-6 cups Water(for boiling saltfish and cooking)
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Soak the salt cod in cold water for at least 24 hours, changing the water 2-3 times, or until most of the salt has been removed. Alternatively, boil the salt cod in several changes of water for about 15-20 minutes to speed up the desalting process. Drain and flake the salt cod, removing any bones or skin.
- 2
In a large pot, boil the peeled and cut green bananas in salted water until tender but not mushy, about 15-20 minutes. Drain and set aside.
- 3
In a separate pot or large skillet, heat the vegetable oil over medium heat. Add the sliced onion and bell pepper and sautรฉ until softened, about 5-7 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Add the chopped tomatoes, flaked salt cod, thyme sprigs, and the whole scotch bonnet pepper (if using). Stir well to combine.
- 6
Add about 1-2 cups of water (enough to create a sauce). Bring to a simmer, cover, and cook for about 10-15 minutes, allowing the flavors to meld.
- 7
Gently fold in the cooked green bananas. Add more water if the mixture seems too dry. Season with black pepper to taste. Be cautious with salt, as the salt cod can still be quite salty.
- 8
Simmer for another 5-10 minutes, allowing the green bananas to absorb some of the sauce. Remove the thyme sprigs and scotch bonnet pepper before serving.
- 9
Garnish with fresh chopped parsley before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โProperly desalting the salt cod is crucial; taste a small piece after soaking to gauge the saltiness.
- โBe careful not to overcook the green bananas, as they can become mushy.
- โThe scotch bonnet pepper adds a distinct Caribbean heat; adjust the amount or omit as per your preference.
- โThis dish is often served with a side of rice or dumplings.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes include a splash of white rum for added depth of flavor.
- A small amount of butter can be added at the end for richness.
- Other root vegetables like dasheen or yams can be used in place of or in addition to green bananas.