Green Fig and Saltfish Pie is a beloved Caribbean dish that transforms simple ingredients into something truly satisfying. Boiled green bananas are prepared together with savory herbs and other aromatics, sauteed together with the oh so flavorful saltsfish and then finally finished with an ultra rich and creamy cheese sauce. The green bananas, or figs as they are called in Trinidad, become tender and mild when boiled, providing a perfect canvas for the savory saltfish and aromatic seasonings.
The saltfish brings a distinctive, salty depth that is balanced by the sweetness of the onions and pimento peppers. Fresh herbs like shadon beni and chives add a bright, peppery note that is essential to Caribbean cooking. The cheese sauce ties everything together, adding richness and a smooth texture that contrasts beautifully with the chunky or mashed green figs.
This pie is incredibly versatile. You can leave the green figs slightly chunky for a more textured bite or mash them fully for a smoother, casserole-like consistency. The choice is yours. Either way, the result is a warm, comforting pie that feels both familiar and special.
Making this dish at home is simpler than you might think. The steps are straightforward, and the ingredients are easy to find. The hardest part is waiting for it to cool before serving, but that patience is rewarded with perfectly set slices.
INGREDIENT DETAILS
· Green figs (2 1/2 lbs, 16-18): These unripe bananas have a starchy, potato-like texture and a mild, slightly nutty flavor. When cooked, they become soft and creamy, forming the hearty base of the pie. Their neutral taste allows the saltfish and seasonings to shine.
· Saltfish (2 pieces, about 1 cup when boiled and flaked): Salted cod is the star of this dish, providing a robust, savory saltiness and a flaky texture. It is a classic Caribbean protein that pairs perfectly with the mild green figs and adds a satisfying depth to every bite.
· New Zealand cheddar (1/2 cup): This cheddar offers a sharp, tangy flavor and a smooth melt. It adds a subtle cheesy richness to the filling, complementing the saltfish without overpowering the other ingredients.
· Carrot (1 small/medium, shredded): The shredded carrot adds a touch of natural sweetness and a pop of color to the filling. Its tender texture blends well with the other ingredients and contributes a subtle earthiness.
· Onion (1 medium-large, diced): Onion provides a foundational savory sweetness and aromatic base. As it cooks, it softens and becomes translucent, releasing its juices and building flavor for the entire dish.
· Pimento peppers (3-4 medium, chopped): These mild, aromatic peppers add a sweet, slightly spicy flavor and a distinct Caribbean aroma. They are essential for creating the authentic seasoning profile of the pie.
· Garlic (3-4 cloves, minced): Garlic brings a pungent, earthy warmth that deepens the overall flavor. Its savory notes meld beautifully with the onion and herbs, creating a rich and fragrant filling.
· Shadon beni or Bandania (3-4 leaves, chopped): This herb, also known as culantro, has a bold, peppery, and slightly grassy flavor. It is a cornerstone of Caribbean cooking and adds a bright, fresh finish that cuts through the richness of the cheese and saltfish.
· Chives (3-4, chopped): Chives offer a mild onion-like flavor with a fresh, delicate bite. They add a subtle layer of herbal freshness that enhances the other seasonings.
· Dried thyme (1/2 tsp) or fresh thyme (1 tsp): Thyme contributes an earthy, slightly floral, and woodsy aroma. It is a classic herb in Caribbean cuisine that adds warmth and complexity to the savory filling.
· Olive oil (2 tbsp): Olive oil is used for sautéing the aromatics. It helps to release their flavors and provides a smooth, rich base for cooking the vegetables and saltfish.
· Hot pepper (to taste): A Caribbean staple, hot pepper adds heat and brightness. It balances the richness of the cheese and saltfish, allowing you to customize the spice level to your preference.
· New Zealand cheddar for cheese sauce (2 cups, shredded): This cheddar creates a creamy, smooth sauce that binds the filling together. Its sharp flavor and excellent melting properties ensure a luscious, velvety consistency.
· Milk (1 1/4 cups): Milk forms the liquid base of the cheese sauce. It provides a creamy texture and helps the sauce achieve a smooth, pourable consistency.
· Butter or Margarine (2 tbsps): Butter adds richness and flavor to the cheese sauce. It also helps to create a roux with the flour, which thickens the sauce beautifully.
· Flour (2 tbsps): Flour acts as a thickening agent for the cheese sauce. It combines with the butter to form a roux, ensuring the sauce is stable and creamy.
· Pinch of salt: A small amount of salt enhances all the flavors in the cheese sauce. It balances the richness of the butter and cheese.
· New Zealand cheddar for topping (1 1/2 cups, shredded): This cheese creates a golden, bubbly crust on top of the pie. It adds a final layer of sharp, cheesy flavor and a beautiful, inviting appearance.
· Black pepper (1/4 tsp): Black pepper adds a mild, earthy heat and a subtle pungency. It brightens the overall flavor of the filling.
· Salt (to taste): Salt is used to season the filling and balance all the savory components. It ensures every layer is properly seasoned.
· Chives for garnish (optional): Fresh chopped chives add a final pop of color and a mild, fresh onion flavor. They provide a bright contrast to the rich, cheesy pie.
INGREDIENT ALTERNATIVES
· Main Recipe Ingredients: Green figs, saltfish, new zealand cheddar, carrot, onion, pimento peppers, garlic, shadon beni, chives, dried thyme, olive oil, hot pepper, milk, butter or margarine, flour, black pepper, salt.
· Alternatives:
· Green figs: Can be substituted with green plantains or potatoes.
· Saltfish: Can be substituted with smoked herring, canned tuna, or cooked, flaked white fish.
· New zealand cheddar: Can be substituted with any sharp cheddar, gouda, or a mild mozzarella for a less sharp flavor.
· Carrot: No substitute needed.
· Onion: Can be substituted with shallots or red onion.
· Pimento peppers: Can be substituted with bell peppers (less flavorful)
· Garlic: Can be substituted with garlic powder.
· Shadon beni: Can be substituted with cilantro or a mix of cilantro and parsley.
· Chives: Can be substituted with green onion tops.
· Dried thyme: Can be substituted with dried oregano or marjoram.
· Olive oil: Can be substituted with vegetable oil, coconut oil, or butter.
· Hot pepper: Can be substituted with red pepper flakes or cayenne pepper.
· Milk: Can be substituted with evaporated milk, half and half, or unsweetened plant-based milk.
· Butter or Margarine: Can be substituted with coconut oil or a vegan butter alternative.
· Flour: Can be substituted with cornstarch or a gluten-free all-purpose flour blend.
· Black pepper: No substitute needed.
· Salt: No substitute needed.
If you enjoyed this recipe, you may also enjoy my recipe for PLANTAIN TUNA PIE
Green Fig & Saltfish Pie
This Green Fig and Saltfish Pie combines the comforting flavors of Trinidad with a cheesy, baked finish. It is a hearty dish perfect for lunch or dinner.
For the Green Fig and Saltfish Filling
For the Cheese Sauce
For the Pie Topping
Instructions
- Bring a pot of water to a boil and season well with salt
- Trim both ends of your green bananas, wash to remove any debris and place in water to cook
- Allow to cook till softened for 25-30 minutes, then drain, rinse again, and allow to cool
- Peel bananas and slice thinly or dice, then set aside
- In a medium saucepan over low heat, melt the butter
- Whisk in the flour and once fully incorporated, whisk in the milk, season with a pinch of salt and allow to thicken, whisking gradually
- Stir in 2 cups of cheese until smooth, then remove from heat and set aside
- Preheat your oven to 325 °F and grease a baking dish
- In a large saucepan over medium heat, add the olive oil. Toss in the pimento peppers, onions, garlic, thyme, shadon beni, chives, and hot pepper and saute. Cook for 1 minute or so until fragrant and onions are slightly translucent
- Add the shredded carrot and flaked saltfish, then cook for 1 to 2 minutes
- Lower the heat to the lowest setting and mix in the cheese sauce (If the sauce is too thick, loosen it by whisking in 1 to 2 tablespoons of milk before adding to the pot)
- Mix while slightly mashing if you prefer a chunky pie, or mash fully using a potato masher for a smoother pie then mix in the 1/2 cup of cheese and season with salt and black pepper
- Add the mixture to your greased baking dish,top with the remaining 1 1/2 cups of shredded cheese and place in the preheated oven and bake for 35 to 40 minutes
- Finish on broil for 5 minutes or until the crust is golden brown
- Remove from the oven and allow the pie to cool for 15 to 20 minutes before serving
- Garnish with chopped chives if desired
Note
· To reduce the saltiness of the saltfish, soak it in cold water for several hours or overnight, changing the water a few times. Alternatively, you can boil it for 10 to 15 minutes, drain, and repeat with fresh water.
· For a spicier pie, leave the seeds in your hot pepper or add an extra pepper. For a milder version, remove the seeds and membranes before chopping.
· This pie can be assembled ahead of time and refrigerated, unbaked, for up to 24 hours. Add 10 to 15 minutes to the baking time if baking straight from the refrigerator.
· Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
