· Breakfast

Antiguan Breakfast (Chop Up and ‘Saltfish’)

Name: Antiguan Breakfast (Chop Up and ‘Saltfish’)
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

Servings

Ingredients

Egg Plants4
Callaloo8 oz
Pumpkin1 lb
Garlic3 cloves Chopped
Onion1 Diced
Butter2 oz
Salt½ tsp
Black Pepper¼ tsp

Original recipe serves about 4.

Method

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

Recipe source: TheMealDB