Bajan Saltfish and Green Banana Hash with Papaya Lime Refresher

About this meal

A lively Barbadian brunch plate—saltfish sautéed with onions, sweet peppers, and herbs, served atop green banana and pumpkin hash, finished with a drizzle of herb-infused olive oil. Accompanied by a cooling Papaya Lime Refresher sweetened with stevia for a tropical energy boost that's friendly for diabetics and lactose-intolerant guests.

Ingredients

• Salted cod (desalted overnight) — 150g
• Green bananas, peeled and chopped — 2 medium
• Pumpkin, peeled and cubed — 150g
• Red onion, thinly sliced — 1 small
• Red sweet pepper, chopped — 1/2 medium
• Spring onions, sliced — 2 stalks
• Fresh thyme — 2 tsp, chopped
• Flat-leaf parsley — 1 tbsp, chopped
• Fresh garlic — 1 clove, minced
• Scotch bonnet pepper (optional) — 1/4, finely chopped
• Olive oil — 2 tbsp
• Black pepper — to taste
• Papaya, peeled and diced — 1 cup
• Fresh lime juice — 2 tbsp
• Fresh ginger — 1/2 tsp, grated
• Chilled coconut water — 3/4 cup
• Stevia or erythritol — to taste

Steps

1. Start by soaking the salted cod in cool water overnight, changing the water once or twice. Rinse well, then flake into bite-sized pieces.
2. Steam green banana and pumpkin together until fork-tender (about 12-15 minutes). Remove and gently mash together with a small drizzle of olive oil and pinch of parsley.
3. In a wide skillet, heat remaining olive oil over medium heat. Add onion, sweet pepper, garlic, and scotch bonnet (if using). Sauté until fragrant.
4. Stir in saltfish and cook for 4-5 minutes until heated and lightly crisped. Add thyme, spring onions, and more parsley. Season with black pepper.
5. Serve saltfish mixture over the green banana and pumpkin hash. Drizzle with a little more olive oil and extra herbs.
6. For the drink: Blend papaya, lime juice, grated ginger, coconut water, and stevia until smooth. Pour over ice and serve immediately.