By now you may realise that like mackerel, saltfish is really a staple food in my trini diet. We eat saltfish in accras, buljol, fry bake and also dumpling. It is a wonderful addition to the trini menu since it is fast and easy to prepare.
As you would notice I use the word fig for banana interchangeably that's because the Trini creole for banana is fig, so don't get confused over it and the other fig fruit. You would also notice I've added the arbitrary units for quantifying bananas, i.e. hand and grain, to get you accustomed to the Trini and by extension Caribbean terminology.
The saltfish is a type of salted cod that we get from Canada I believe. It also goes by the Portuguese name of bacalhau or Spanish bacalao. Hope you enjoy this one: it's really simple and, above all, tasty. This is real trini homemade food!
GREEN BANANAS AND SALTFISH
1 hand of green fig (bananas)
1 1/2 lb saltfish
3 pimento peppers, chopped
1 small onion, chopped
2 cloves garlic, chopped
1 carrot, grated ( large side of grater)
3 med. tomatoes, chopped
1/2 large sweet pepper
1 pinch salt
1/2 tbsp. oil
1/2 cup water
The peeled, green bananas.
Note: We usually leave the bananas in the water until we're ready to serve.
This keeps the bananas soft.
Boil the saltfish for about twenty minutes. Clean and break into smaller pieces.
Note: Even after boiling the saltfish, it may still be a little salty. To remedy this problem, place it in a bowl of water and squeeze the pieces of saltfish, handfuls at a time, and place in another bowl when finished. That should get the excess salt out. Don't over squeeze though; we need some salt to flavour the rest of ingredients.
The finished saltfish. Serve over the green fig (bananas).
More recipes to come.