Antiguan Breakfast (Chop Up and ‘Saltfish’)

Breakfast · world favourite.

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. Prep and chop — Peel and chop eggplant and pumpkin into medium-sized pieces.
2. Heat the pan — Heat butter and add onions and garlic in a medium sized pot set to medium to high heat.
3. Continue cooking — Sauté for 2 minutes until softened but not browned.
4. Add ingredients — Add pumpkin and eggplant. Sauté for an additional two to three minutes.
5. Bring to a boil — Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.
6. Prep and chop — Add the chopped spinach, stir and cook for an additional 3 minutes.
7. Mix together — Pour the vegetable mixture into a colander and let drain.
8. Mix together — After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.
9. Season — Add salt and pepper. Adjust seasoning to taste.

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