This simple boiled green fig with a creamy and delicious stewed pigeon peas is definitely a must try. It is an amazing 30 minute lunch or dinner idea, humble but delicious. Trini vegetarian cooking at its best.
There’s something to be said about being able to provide sustenance from something within reach for so many Trinbagonians. Green fig or green banana is the perfect substitute to the main go-to starches of rice and pasta and the kind of staple that transforms any meal into what I would consider “real food”.
Growing up in Morvant, it seemed like everyone had a fig tree in their yard and its still something you see a lot in certain areas. Truth be told, its been a while since I had green fig but doing this recipe reminded me of the pleasures of being able to live off the land and it will definitely be used way more prominently in my personal cooking going forward.
Green Fig & Stewed Pigeon Peas
1 hand of green fig
1 pot of boiling water
1 tin green pigeon peas
1 cup of pumpkin cubed
1 carrot cubed
1 onion diced
4 cloves of garlic minced
1 sweet pepper diced
1 tsp coriander seeds
4 shadon beni leaves chopped
1 cup coconut milk
2 bay leaves
1 tbsp roucou
2 tbsp vegetable oil
salt & black pepper to taste
Green Fig Method
Add a generous pinch of salt to pot with boiling water
Add green fig then boil for 10 minutes
Drain water then allow to cool
Use a paring knife to cut the skin of the fig then peel, removing all the skin from the fig.
Stewed Pigeon Peas Method
Add oil to a pot then saute onion, coriander seeds and garlic
Add pumpkin, carrots, sweet pepper and pigeon peas
Season with salt and black pepper to taste then continue to saute for 2 minutes
Add half the shadon beni, coconut milk, roucou and bay leaves
Cover and allow to cook for 10 minutes or until pumpkin and carrots are tender