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Green Fig Souse

Course: Appetizers
Cuisine: Caribbean
Author: Felix (Simply Trini Cooking)


  • 1 hand fig about 12 bananas
  • 1 hot pepper
  • 1 tbsp. coconut oil
  • 1 med onion
  • ½ cup lime juice
  • 16 leaves chadon beni chopped
  • 8 cloves garlic chopped
  • 2 tbsp salt or to taste


  • Wash, mark fig and boil in water with 1 tbsp. oil.
  • Note: The oil is added to prevent the fig staining the pot. Chop and blend the garlic, pepper and chadon beni in ½ cup water and 1 tbsp. salt.
  • Test the fig to see if it is cooked by sticking it with an ice pick or knife. Allow to cool under running water then peel and cut up in a large bowl.
  • Wash and peel the cucumber then slice. Slice the onion. hen add the lime juice.
  • Soak in 5 cups water. Add 6 tbsp. of the chadon beni mixture, 2 tbsp of salt and stir. Soak for 3 to 4 hours at room temperature. Note 1: This souse you can refrigerate since it is plant based and doesn’t have gelatin. Note 2: Nutrition facts does not include salt. This ingredient can be varied.