Olivia’s Delights
Back to finding recipes
Antiguan Breakfast (Chop Up and ‘Saltfish’)

Antiguan Breakfast (Chop Up and ‘Saltfish’)

BreakfastFrom TheMealDB

Start Cook ModeView the original

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

  1. 1Peel and chop eggplant and pumpkin into medium-sized pieces.
  2. 2Heat 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. 2 min
  3. 3Add pumpkin and eggplant. Sauté for an additional two to three minutes. 3 min
  4. 4Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.
  5. 5Add the chopped spinach, stir and cook for an additional 3 minutes. 3 min
  6. 6Pour the vegetable mixture into a colander and let drain.
  7. 7After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.
  8. 8Add salt and pepper. Adjust seasoning to taste.