📝 About This Recipe
A cornerstone of French Antillean heritage, Ti-Nain Morue is a rustic, soul-warming breakfast or lunch dish featuring green 'Ti-Nain' bananas and savory salt cod. This dish perfectly balances the starchiness of the firm green bananas with the salty, umami-rich depth of flaked cod sautéed with aromatic herbs and peppers. It is more than just a meal; it is a beloved Caribbean tradition that brings the vibrant flavors of the Creole kitchen straight to your table.
🥗 Ingredients
The Salt Cod
- 500 grams Salted Cod (Morue) (dried and salted, skin-on or boneless)
- 1 piece Lime (cut in half for cleaning the fish)
The Ti-Nain (Green Bananas)
- 8-10 pieces Green Bananas (Ti-Nain) (must be very green and firm)
- 1 tablespoon Vegetable Oil (added to boiling water to prevent staining the pot)
- 1 teaspoon Salt (for the boiling water)
The Seasoning (La Chiquetaille)
- 1 medium Yellow Onion (finely chopped)
- 3 stalks Scallions (Cives) (finely sliced)
- 3 cloves Garlic (minced)
- 3 pieces Vegetarian Chili Peppers (Piment Végétarien) (finely chopped; these provide aroma without heat)
- 3 sprigs Fresh Thyme (leaves removed)
- 1/4 cup Parsley (freshly chopped)
- 1 whole Scotch Bonnet Pepper (kept whole for infusion, do not burst)
- 4 tablespoons Neutral Oil or Avocado Oil (for sautéing)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by desalinating the cod. Soak the salt cod in a large bowl of cold water for at least 12 hours (overnight), changing the water 3-4 times to remove excess salt.
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2
After soaking, place the cod in a pot of fresh cold water. Bring to a boil and simmer for 15-20 minutes until the fish is tender and flakes easily.
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3
Drain the fish and let it cool. Once cool enough to handle, remove any skin and bones. Shred the fish into small flakes (this process is called 'chiquetailler' in Creole) and set aside.
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4
Prepare the green bananas. Cut off the ends of each banana and make one shallow longitudinal slit through the skin of each. Do not peel them yet.
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5
Fill a large pot with water, add a tablespoon of oil (to prevent the banana sap from sticking to the pot), and a pinch of salt. Bring to a boil.
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6
Add the bananas to the boiling water and cook for 20-25 minutes until the skins turn dark and the flesh is tender when pierced with a fork.
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7
While the bananas cook, heat 4 tablespoons of oil in a large skillet over medium heat. Add the chopped onions and scallions, sautéing until translucent (about 5 minutes).
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8
Stir in the minced garlic, thyme, and finely chopped piment végétarien. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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9
Add the shredded cod to the skillet. Stir well to coat the fish in the aromatics. If the mixture seems too dry, add a tablespoon of oil or a splash of the banana cooking water.
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10
Place the whole Scotch Bonnet pepper on top of the fish mixture. Cover the skillet, reduce heat to low, and let the flavors infuse for 10 minutes. Remove the whole pepper before serving.
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11
Drain the cooked bananas. Once they are cool enough to touch, the skins should slip off easily. Slice the bananas into 1-inch rounds.
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12
Gently fold the sliced bananas into the cod mixture in the skillet, or serve the cod spooned generously over the bananas on a platter.
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13
Garnish with fresh parsley and a final squeeze of lime juice for brightness.
💡 Chef's Tips
If you cannot find 'Ti-Nain' green bananas, very green unripe Thai bananas or even green plantains can be used as a substitute. To avoid staining your hands with banana sap, rub your hands with a little vegetable oil before handling the raw green bananas. Always taste the cod after boiling; if it is still too salty, boil it one more time in fresh water. For an extra kick, you can drizzle a little 'Sauce Chien' (Antillean salsa) over the final dish. Be extremely careful not to burst the Scotch Bonnet pepper while it simmers, as it will make the entire dish incredibly spicy.
🍽️ Serving Suggestions
Serve with a side of sliced avocado to add a creamy texture that complements the salty fish. A simple side of cucumber salad with a light vinaigrette balances the starchiness of the bananas. Pair with a glass of fresh tropical fruit juice, such as guava or passion fruit. In the Caribbean, this is traditionally enjoyed with a 'petit punch' (Ti' Punch) for a truly authentic experience. Add a few slices of hard-boiled egg on top for extra protein and a classic presentation.