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A Version of St. Lucia's National Dish: GREENFIG AND SALTFISH Pie

2 lbs. green figs 
1 lb. saltfish
½ lb cheese 
½ cup milk
1 tbsp. lime juice 
2 sweet peppers
2 tomatoes, thinly sliced 
1 onion sliced
½ tsp. black pepper 
1 tsp. bread crumbs

Boil the green figs until tender. Peel and crush with fork while still hot and sprinkle with lime juice to prevent darkening. Soak the fish in boiling water to remove most of the salt. Remove the skin and bones; shred fish. Press half of the crushed fig in a greased baking pie dish. Sprinkle ½ of shredded fish on fig. Spread half of sweet peppers (cut into thin strips) onion, tomatoes, cheese and black pepper. Repeat layer - beginning with green fig and ending with grated cheese and black pepper. Top with milk and sprinkle with breadcrumbs.  Bake in an oven at 180° C, for 30-40 minutes or until the cheese has melted and is golden brown.

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For a Snack: GREEN PLANTAIN CHIPS

1 large green plantain 
salt
vegetable oil for frying

Peel plantain and slice crosswise into paper thin rounds. Deep fry a dozen or so at a time for 3 - 4 minutes. Turn with a slotted spoon until golden brown on both sides. Drain on a paper towel.