Green figs, as we call them in the Caribbean, are just what they seem, green bananas. These thin, somewhat hard-skinned bananas are a staple of our cuisine and are eaten in a myriad of ways. Not only are they economical, they're a great source of complex carbohydrates, iron and minerals. Interestingly enough green figs never turn a bright yellow, and so can never be eaten in its uncooked state. They're usually eaten boiled as an accompaniment to steamed fish, but they are also great curried, crushed with milk and butter in a pie, and drenched in a lively vinaigrette accented with peppers and herbs. Try the following delicious recipes.
Creamy green fig pie
• 12 green figs
• 1/2 cup milk
• 1/4 cup butter
• salt to taste
• 1/2 cup grated cheese
Preheat broiler or oven to 375 F
Boil figs until tender-about 20 minutes
Warm milk with butter
Peel and crush figs, add milk, butter and salt to taste.
If figs seem to be dry, add a little more milk. It should be the consistency of firm mashed potatoes.
Sprinkle with cheese and bake until cheese is melted and lightly browned.
Serves four to six
CURRIED GREEN FIGS
• 1 lb green figs, peeled and cut into one inch pieces
• 1 tbs vegetable oil
• 1 onion, chopped
• 1/2 hot pepper, seeded and chopped
• 2 cloves garlic chopped
• 1 tbs curry powder
• 1 cup coconut milk
• 2 tbs chadon beni chopped (cilantro)
• salt and freshly ground black pepper to taste
Heat oil in a sauté pan, add onion and garlic and pepper, sauté until onion is almost browned.
Mix curry with 1/4 cup water and add to onions, cook until dried.
Add green figs, turning well to coat pieces with curry.
Add coconut milk, turn, and bring to a boil.
Season with salt and freshly ground black pepper.
Turn heat down low, cover and cook until figs are tender, about 20 to 30 minutes.
Serves 4
GREEN FIG VINAIGRETTE
• 12 green figs
• 4 cloves garlic minced
• 1 onion, finely sliced
• 1/2 Congo pepper (seeded and finely
chopped)
• 1 red pepper (seeded and chopped)
• 1 green pepper (seeded and chopped)
• Juice of 1 lime
• 1/2 teaspoon Dijon mustard
• 1/4 cup apple cider vinegar or red wine vinegar
• 3/4 cup olive oil
• salt and freshly ground black pepper to taste
• 1/2 cup finely chopped fresh mint or parsley
Place green figs in a non reactive heavy sauce pan, add a little oil and boil for about 15 minutes, until tender. Remove, cool and peel. Slice.
In a food processor combine garlic, Congo pepper, vinegar, lime juice, mustard, salt and pepper, puree until smooth.
Add olive oil and process until all ingredients are incorporated and smooth.
Toss green figs with vinaigrette, add onions and green figs and red peppers, toss again, sprinkle on fresh herbs and serve.
Serves 4-6
Cooking Tips
To boil green figs place them, unpeeled in a non-reactive saucepan, cover with lots of water, add a little salt and one tablespoon vegetable oil to the pot-this prevents your pot from darkening during cooking-as figs do contain lots of iron and some is released into the pot during cooking. Bring to a boil and continue boiling until tender when a metal skewer is inserted into the centre. Drain and peel by running removing the top and bottom pieces and peeling off the skin which would come away easily at this point. To peel uncooked figs, oil your fingers, run the tip of a sharp knife along the length of the fig, making a one quarter inch incision all the way, do this at about one half inch intervals along the fig, use your thumb, and moving it along the cuts you just made, lift the skin as you go along, continue doing this until all the skin has lifted off.
