2 tbsp cane vinegar or distilled (white) malt vinegar
8 small green bananas, topped and tailed and slit down one side
125 g/41/2 oz prepared saltfish
1 onion, sliced in rings
1 spring onion, chopped
70 g/1/4 cup stuffed green olives, sliced, or capers
1 garlic clove, crushed
1/2 scotch bonnet pepper, de-seeded and chopped finely
1 tsp Dijon mustard
1 tsp sugar juice of 1 lime
70 ml/1/4 cup olive oil
1 ripe avocado, peeled, stoned and chopped (optional) freshly ground black pepper
1. Drop one tbsp of vinegar into a large pot of salted water. (This prevents the blackening of bananas and the pot. It is best to use a non-reactive pan.) When the water boils, adds the bananas. Cook for 20 minutes, or until tender.
2. Meanwhile, prepare the saltfish.
3. Drain the bananas and leave until cool enough to handle. Peel away the skin and cut into 1.5 cm/ 5/8-inch slices. Place in a large bowl.
4. Add the fish, onion, spring onion and olives. Whisk together all the dressing ingredients and then toss everything together. Sprinkle with black pepper and salt to taste, chill for at least an hour before serving so that flavours can blend and develop.
5. Toss in the avocado (if being used) just before serving; a squeeze of lime or lemon juice will prevent it from darkening.
– Recipe courtesy of Eat Caribbean by Virginia Burke