Antiguan Breakfast (Chop Up and ‘Saltfish’) is a breakfast favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.
Ingredients
- 4 Egg Plants
- 8 oz Callaloo
- 1 lb Pumpkin
- 3 cloves Chopped Garlic
- 1 Diced Onion
- 2 oz Butter
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Method
Peel and chop eggplant and pumpkin into medium-sized pieces.
Heat butter and add onions and garlic in a medium sized pot set to medium to high heat. Sauté for 2 minutes until softened but not browned.
Add pumpkin and eggplant. Sauté for an additional two to three minutes.
Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.
Add the chopped spinach, stir and cook for an additional 3 minutes.
Pour the vegetable mixture into a colander and let drain.
After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.
Add salt and pepper. Adjust seasoning to taste.
