In a medium-sized pot, cook the green fig. Then remove the skin.

Note: Add a few drops of oil to the water to prevent the pot from getting sticky and hard to clean.

Dice the green fig and set aside.

Cook the saltfish and remove the fish bones, if there are any.

Break the saltfish into small pieces.

Saute the onion, pimento, and garlic.

Add the tomatoes and leave to cook for about 5 minutes.

Then add the saltfish and tomato paste.

Cook for another 3 minutes or until most of the liquid has been absorbed. Set aside.

To the diced green fig, add paprika, allspice powder, garlic powder, onion powder, butter and parsley. Mix well.

In a bowl mix the two cheeses.

Add 1 1/2 cups of the cheese, the cooking cream and the beaten egg. Mix well.

Place half of the green fig mixture in a greased baking dish. Top with the stewed saltfish.

Pour the rest of the greenfig mixture over the stewed saltfish.

Finally spread the rest of the grated cheese over the pie.

Place in a 350 degrees F oven and bake for about 30 minutes or until the pie is golden on the top.