Mark the green fig (banana) skin with a knife lengthwise. Place in a pot of water add ½ tablespoon of oil and a pinch of salt. Boil until the skin changes colour and the bananas are tender. Peel the bananas before serving.

Boil the saltfish for about twenty minutes. Clean and break into smaller pieces. Squeeze out excess salt from the saltfish. In an iron pot, saute the onion and garlic over a medium flame until translucent.

Add the pimento peppers, sweet pepper, grated carrot and tomatoes. Cook for 2 minutes Add the saltfish and mix thoroughly.

Add about ½ cup water and let simmer for 1 minute. Serve over the peeled green fig (bananas).