Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanBreakfast
Recipe Story
origins & traditionsThis traditional recipe brings together two staple root vegetables of the region in a harmonious one-pot preparation. Dasheen, known for its creamy texture when cooked, pairs beautifully with green figs that provide a starchy, slightly tangy complement. The dish is elevated with a fragrant blend of fresh thyme, scallions, and garlic, while a touch of coconut oil adds richness. This meal represents the essence of home cooking, where simple ingredients transform into a nourishing and flavorful experience. The gentle simmering method allows all the flavors to meld together, creating a comforting dish that has sustained families for generations. Traditionally enjoyed with a side of avocado and fresh hot pepper sauce, this medley showcases the resourcefulness and culinary wisdom passed down through the years.
Instructions
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Peel the dasheen and green figs under running water to prevent skin irritation. Cut the dasheen into 2-inch chunks and slice the green figs into rounds about 1 inch thick. Rinse thoroughly and set aside in separate bowls.
In a large pot, heat the coconut oil over medium heat. Add the chopped onions and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
Add the dasheen chunks to the pot first, as they take longer to cook. Pour in enough water to cover the dasheen by about 2 inches. Add the fresh thyme sprigs, salt, and black pepper. Bring to a boil, then reduce heat to medium-low.
After the dasheen has cooked for 15 minutes, add the green fig rounds to the pot. The water should still cover the ingredients; add more if needed. Continue cooking for another 20 minutes.
Test the dasheen and green figs with a fork—they should be tender but not falling apart. The cooking liquid will have reduced and thickened slightly, creating a light sauce.
Remove the thyme sprigs. Taste and adjust seasoning with additional salt and pepper if needed. Drizzle with a little extra coconut oil if desired.
Serve hot in bowls, garnished with fresh cilantro. Accompany with sliced avocado and hot pepper sauce on the side.
Dasheen and Green Fig Medley
4.7 (28)
A hearty one-pot meal featuring dasheen (taro root) and green figs (unripe bananas) simmered in aromatic herbs and spices, creating a satisfying traditional meal perfect for starting your day with authentic flavors.
medium
55 min
4 servings
Ingredients
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Main Ingredients
- 1 1/2 pieces sweet-potatoes, peeled and cut into 2-inch chunks
- 4 pieces banana, unripe, peeled and sliced into 1-inch rounds
Aromatics
- 2 tablespoons coconut-oil
- 1 pieces onions, finely chopped
- 4 cloves garlic, minced
Seasonings
- 3 teaspoons thyme, fresh sprigs
- 1 1/2 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
Garnish
- 2 tablespoons cilantro, fresh, chopped (optional)
Accompaniments
- 1 pieces avocado, sliced (optional)
Chef Tips
expert advice•Chef Notes: When handling dasheen, some people experience skin irritation from the calcium oxalate crystals.
•Wear gloves or rub your hands with oil before peeling.
•The green figs must be unripe—they should be firm and green, not yellow.
•If dasheen is unavailable, you can substitute with yams or malanga, though the texture will differ slightly.
•For a richer version, replace half the water with coconut milk in the final 10 minutes of cooking.
•Some cooks like to add a small piece of salted meat or smoked herring for additional depth, though this traditional version remains plant-forward.
•The dish tastes even better the next day as the flavors continue to develop.
•This recipe is easily doubled for larger gatherings and holds well for serving buffet-style.
