6-7 green figs aka green bananas 1 small carrot grated parsley finely chopped 1 onion finely chopped 2 tablespoons mayonnaise salt and black pepper to taste
In Trinidad and Tobago, green bananas are called green figs. To cook them, the top and ends of each green fig aka green bananas are cut off, washed and placed into a pot with water. A small bit of oil is also poured into the pot to prevent the stain from the green figs/green bananas from getting the sides of the pot black during the cooking process.
In other parts of the Caribbean, the green bananas are peeled before putting them to cook.
Put the pot with the bananas on the stove and allow them to cook. Before cooking the skin of the green figs/green bananas will be a bright green color. When they are cooked the skin becomes dull green color.
Use a fork to stick the green figs/green bananas to see if they are cooked. If the fork goes through each green fig easily, then they are cooked. Turn off the stove, throw out the water and allow the green figs/green bananas to cool.
When the cooked bananas are cool, peel if they were not peeled before cooking.
Cut up into small pieces and put into a mixing bowl. Add the other ingredients. Mix well. Taste and add more salt if desired.
For the vegan version of this recipe eliminate the mayonnaise or better yet, you can now get vegan mayonnaise. Enjoy!