St. Lucia's National Dish
Leverage agile frameworks to provide a robust synopsis for high level overviews. Iterative approaches to corporate strategy foster collaborative thinking to further the overall value proposition. Organically grow the holistic world view of disruptive innovation via workplace diversity and empowerment. Bring to the table win-win survival strategies to ensure proactive domination. At the end of the day, going forward, a new normal that has evolved from generation X is on the runway heading towards a streamlined cloud solution. User generated content in real-time will have multiple touchpoints.
Description
St. Lucia’s national dish, made with boiled green bananas and salted cod, often seasoned with herbs, onions, and peppers.
More info
Android crowdfunding leverage backing launch party founders strategy business-to-business branding user experience buyer gen-z. Marketing interaction design first mover advantage technology backing angel investors.
Description
To boil the fig/green banana
- Bring a large saucepan of water to boiling point.
- Meanwhile, partially cut the top and bottom (don’t chop it off completely) then lightly score the fig lengthways and repeat this step with the remaining banana.
- Place the fig in the boiling water then cook until tender (this will take about 15-20 minutes). When the fig is cooked it will be tender (use a fork to determine its readiness)
- Once cooked, drain off the water then allow the fig to cool.
- Once cooled, use the top and bottom tip to peel off the skin with ease.
To cook the saltfish
- Add the olive oil to a non stick frying pan on medium heat.
- Sauté the onion and garlic until soft and translucent.
- Add the bell peppers/pimento peppers then proceed to cook until the vegetables are soft.
- Add the chopped tomato and the tomato paste then continue to stir for about 1-2 minutes
- Fold in the saltfish and then add some of the warm water continue to cook for a few minutes.
- Proceed to season the saltfish with the thyme and parsley,
- Add the scotch bonnet/hot sauce and black pepper and pink salt to taste (do a taste test, as the sodium levels will vary).
Ingredients
To boil the green fig/green banana
▢4-8 fingers of green fig (banana)
To cook the saltfish
▢½ – 1 lb saltfish (225g-680g) see notes for my D.I.Y version
▢1 medium onion sliced
▢4 garlic cloves minced
▢1 cup mixed bell peppers (150g) chopped, (I used orange and yellow)
▢pimento pepper optional
▢1 large tomato chopped
▢1 tablespoon tomato puree (15g)
▢¼ cup warm water (60ml)
▢2-3 teaspoon of thyme (9g) dried
▢2-3 teaspoon parsley (9g) dried
▢hot sauce or scotch bonnet optional and to taste
▢pink salt and black pepper if needed to taste