Begin by cooking the banana’s. Place in a saucepan and cover with water. Add a tablespoon of oil and a half a teaspoon of salt. Boil until the green skin of the bananas turn dark and begin to split. When cooked, drain and set aside to cool.
Next heat the vegetable oil in a sauté pan, add the onions and garlic and sauté for 2 minutes. Add the tomatoes along with a dash of water and allow them to breakdown, this will create the delicious sauce.
Place the yellow peppers, carrots and chillies into the pan and stir well. Allow to cook for 5 minutes or until the carrots become tender.
Flake in the salt fish and stir well. Add the cabbage, spring onions, turmeric, thyme and water and allow it to cook until the vegetables are tender and the sauce has thickened.
Meanwhile peel the bananas and cut them in half, then cut each half lengthways. Heat up the oil and butter in a frying pan, when bubbling add the sugar and allow to melt a little. Then place the bananas in the pan, flat side down. Wait for them to brown and flip them over and allow the other side to brown too.
Now you’re ready to serve – divide the salt fish between 4 plates. Serve the caramelised green bananas alongside. Sprinkle with chopped parsley over the salt fish and serve.