Green fig or green bananas grow across Trinidad & Tobago but never seem to be popular in food conversations. We typically use rice, flour, potato, dasheen, cassava and other ground provisions for the starch component in meals. However, last year I started using more green fig in my everyday cooking as they are a great starch substitute. This green fig and pigeon peas stew is a great one pot meal. It utilizes basic ingredients and doesn’t take a long time to prepare. This is a quick and easy dish to whip up in no time.
Green Fig & Pigeon Peas Stew
12 green fig peeled and cut into 1″ pieces
1 tin pigeon peas
1 medium onion diced
3 cloves garlic minced
3 pimentos finely chopped
1 cup pumpkin diced
1/2 cup carrot diced
1 bundle chives finely chopped
1 scotch bonnet pepper
1/4 tsp grated nutmeg
1 tbsp roucou
1 tbsp brown sugar
1 bay leaf
1 1/2 cup coconut milk
2 tbsp oil
salt to taste
Heat oil in a pot then add brown sugar to begin caramelization process.
Once the brown sugar starts to melt use a wooden spoon and keep stirring until it becomes frothy.
Once the sugar goes from light brown to dark add pigeon peas, onion, garlic pimentos, pumpkin and carrot.
Season with salt then sauté for 3 minutes
Add green fig and nutmeg then cover and allow to cook on low heat for 5 minutes
Add roucou, bayleaf, coconut milk and scotch bonnet pepper then cover and allow to cook for 7 minutes