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Fish, Africa and overseas

Ti-nain morue, green bananas with saltfish and onions

Ti-nain morue is a Caribbean dish of boiled green bananas served with desalted saltfish and onions, for 4 people in 50 minutes. It's an easy recipe, around €3.30 per person. The key to success is cooking the bananas in their skin and making sure the saltfish is properly desalted before flaking.

Tonight we're having ti-nain morue from Martinique, boiled green bananas served with saltfish and onions.

Ti-nain morue, green bananas with saltfish and onions
Total time
50 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
690 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Ti-nain morue pairs the starchy softness of boiled green bananas with flaked saltfish, melting under sauteed onions and lifted by chili and lime. Raw garlic added toward the end gives the sauce real bite, while fresh parsley brings a green freshness that balances the dish. It's a hearty, complete meal rooted in Caribbean home cooking.

This dish suits a weeknight dinner with a bit more time on hand, since the banana cooking time fits well into a relaxed late afternoon routine. It appeals to anyone who enjoys bold, spiced flavors, less so to kids sensitive to chili. Serve ti-nain morue on an evening when you want something different, simple to make but full of character.

The ingredients

4 people

Fruits and vegetables

  • Green plantains 4
  • Onions 3
  • Scallions 3
  • Garlic 3 cloves
  • Chili pepper 1
  • Lime 1
  • Parsley 1 sprigs

Fish counter

  • Desalted salted cod 400 g

Pantry

  • Oiloften in the pantry 4 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Score the plantains and boil them in their skin in a large pot of water. 25 min

    Pierce with a knife, they're ready when the flesh is tender.

  2. Meanwhile, poach the desalted saltfish at a gentle simmer, drain it and flake it. 8 min

    Remove the bones while flaking, it's easier when the fish is still warm.

  3. Saute the sliced onions in oil with the garlic and scallions, without browning. 10 min

    The onions should turn soft and translucent, low heat is enough.

  4. Add the saltfish, chopped chili, pepper, and a bit of lime juice, and let it simmer. 8 min

    Don't add salt, the saltfish already carries enough.

  5. Peel the plantains and serve them with the saltfish and onions and a little parsley.

    Lightly mash the bananas on the plate to mix them with the sauce.

Our tips to get it right

  • Pick green plantains that are firm and unripe, they hold their shape better during cooking and stay less sweet than ripe ones.
  • Taste the saltfish before cooking, if it's still salty after desalting, soak it in cold water for another hour.
  • Adjust the chili to your taste, remove the seeds if you want a milder sauce without losing the flavor.

The variations

  • Swap the saltfish for flaked smoked fish for a milder version that's quicker to make.
  • Add crushed tomatoes to the onion sauce for a richer, more colorful version.
  • For kids, skip the chili and serve the saltfish and onions separately from the bananas instead of mixing them.

What to serve it with

  • Sliced avocado with a squeeze of lime
  • A glass of fresh fruit juice
  • Cucumber salad for freshness

Storage

Store the saltfish and onions and the bananas separately in the refrigerator, in a sealed container, for up to 2 days. Reheat the saltfish gently in a pan or saucepan, the bananas reheat best steamed or in the microwave.

Questions about this dish

Can you use store bought pre desalted saltfish?

Yes, it's even more convenient to save time. Just taste a small raw piece before poaching to make sure it's not still too salty.

How do you know when the plantains are cooked through?

Pierce them with the tip of a knife through the skin, the flesh should feel tender with no resistance. Count about 25 minutes depending on their size.

Can you make the saltfish and onions ahead of time?

Yes, you can prepare it the day before and reheat it gently before serving. The bananas, though, taste best cooked just before the meal.

Is ti-nain morue very spicy?

The heat level depends on how much chili you use and whether you keep the seeds. You can easily adjust it to suit your family's taste.

How long does it take to make a ti-nain morue, green bananas with saltfish and onions?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a ti-nain morue, green bananas with saltfish and onions?

About 690 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ti-nain morue, green bananas with saltfish and onions cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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