Antiguan Breakfast (Chop Up and ‘Saltfish’)
Antiguan Breakfast, also known as Chop Up, is a traditional Antiguan dish made with salted cod fish. The dish is typically served with boiled green bananas, yams, or breadfruit, and is often accompanied by a side of sautéed onions and peppers. This hearty breakfast is a staple in Antiguan cuisine.
Ingredients
Servings: 4
- 4 Egg Plants
- 8 Callaloo
- 1 Pumpkin
- 3 Garlic
- 1 Onion
- 2 Butter
- 0.5 tsp Salt
- 0.3 tsp Black Pepper
Preparation
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.
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