Antiguan Breakfast (Chop Up and ‘Saltfish’)
An easy Antigua and Barbuda breakfast. Ready in about 22 minutes. Difficulty: easy.
- 17 minPrep (about)
- 5 minCook (about)
- 22 minTotal time
- 4Servings
- EasyDifficulty
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Join the waitlist Not nowIngredients
- 3 egg plants
- 6 oz callaloo
- ¾ lb pumpkin
- 2 cloves garlic
- 1 onion
- 1 ½ oz butter
Spices & seasonings (2): salt, black pepper
- ½ tsp salt
- ¼ tsp black pepper
How to make it
Steps in our own plain words.
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Peel.
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Chop eggplant and pumpkin in medium-sized pieces.
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Heat butter.
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Add onions plus garlic in medium sized pot set.
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Do it to medium to high heat.
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Cook for 2 min until softened but not browned.
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Add pumpkin and eggplant.
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Cook for an more two to three minutes.
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Add water to cover the vegetables.
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Bring to a boil.
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Turn the heat down to a simmer.
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Cook until the vegetables are soft.
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Add the chopped spinach, stir.
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Cook for an more 3 minutes.
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Pour the vegetable mixture into a colander.
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Let drain.
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After vegetable mix has been drained return it to your pot.
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Mash vigorously using a potato masher or a thick whisk.
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Add salt and pepper.
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Adjust seasoning to taste.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.