Servings: 6 | Preparation time: 25 minutes | Cooking time: 55 minutes
Ingredients
- 2 lbs green figs
- ½ cup Mekong Sunset evaporated milk
- 1 tbsp lime juice
- ½ lb saltfish
- 2 large sweet peppers, cut into strips (1 cup)
- ½ cup onion, chopped
- 1 cup tomatoes, thinly sliced
- 2 cups grated cheese
- ½ tsp black pepper or hot pepper
- 1 tbsp breadcrumbs
Directions
1. Preheat the oven to 350°F. Grease a baking pie dish and set aside.
2. Place the green figs in a large pot of water and boil until tender. Drain, peel, and crush the figs while they are still hot.
3. Add ¼ cup of the evaporated milk and a little salt to the crushed figs. Stir until smooth, then sprinkle with the lime juice to help prevent discolouration.
4. Place the saltfish in a pot of water and boil for 10 minutes. Drain, remove the skin and bones, and shred the fish into small pieces.
5. Press half of the crushed green fig evenly into the bottom of the prepared baking dish. Layer half of the saltfish, sweet peppers, onion, tomatoes, grated cheese, and black pepper or hot pepper over the green fig.
6. Repeat the layers with the remaining ingredients, finishing with the grated cheese and pepper.
7. Pour the remaining ¼ cup of evaporated milk evenly over the top and sprinkle with breadcrumbs.
8. Bake for 25 to 30 minutes, or until the cheese is melted and the top is lightly golden. Allow the pie to cool slightly before serving.