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
MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlist Not nowIngredients
- 5 egg plants
- 10 oz callaloo
- 1 ¼ lb pumpkin
- 4 cloves garlic
- 1 onion
- 2 ½ oz butter
Spices & seasonings (2): salt, black pepper
- ¾ tsp salt
- ¼ tsp black pepper
How to make it
Steps in our own plain words.
-
Peel.
-
Chop eggplant and pumpkin in medium-sized pieces.
-
Heat butter.
-
Add onions plus garlic in medium sized pot set.
-
Do it to medium to high heat.
-
Cook for 2 min until softened but not browned.
-
Add pumpkin and eggplant.
-
Cook for an more two to three minutes.
-
Add water to cover the vegetables.
-
Bring to a boil.
-
Turn the heat down to a simmer.
-
Cook until the vegetables are soft.
-
Add the chopped spinach, stir.
-
Cook for an more 3 minutes.
-
Pour the vegetable mixture into a colander.
-
Let drain.
-
After vegetable mix has been drained return it to your pot.
-
Mash vigorously using a potato masher or a thick whisk.
-
Add salt and pepper.
-
Adjust seasoning to taste.
More vegetarian recipes
Want a whole week planned?
MealCovered plans a week of dinners and makes one grocery list. MealCovered is invite-only right now. Join the waitlist and we'll let you know.
Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.