It was only during my first trip to Trinidad as a teenager that I realised the sheer variety of bananas that existed. Most of us are familiar with the Chiquito variety of medium sized bananas and a few more with yellow plantain and even green banana. But Trinidad introduced to me red skin banana, sour tasting banana, short fig and cooking fig. I think I’ll work with the 3 I know for now.
This recipe is a typical alternative to potato salad in Trinidad. The firm starchy texture of the green banana makes it a usual candidate for Metemgee; but it works really well in this salad as it resembles the waxy texture of new potatoes. It’s also packed with vitamin C, B6 and Potassium, so don’t feel guilty serving yourself a larger portion.
Green Fig Salad
3 Green bananas
3 tbsp Garlic Mayonnaise
1/2 carrot cut into cubes
2 tbsp frozen peas
1 tsp English Mustard (optional)
Cut the banana into thirds with skin still on and boil in a pot of salted water for 15 minute or until firm. Remove from the stove, drain the water, replace with cold water to help it to cool down.
In the meantime take the carrot and boil in some water in a pot until tender. Drain water.
Take each of the banana pieces, remove the skin, slice down the middle then into chunks (1″ pieces). Place in a bowl with the carrots, peas and mayonnaise. Mix well, season to taste and serve.