Antiguan Breakfast (Chop Up and ‘Saltfish’)
Ingredients
Egg Plants : 4
Callaloo : 8 oz
Pumpkin : 1 lb
Garlic : 3 cloves Chopped
Onion : 1 Diced
Butter : 2 oz
Salt : 1/2 tsp
Black Pepper : 1/4 tsp
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Name : Antiguan Breakfast (Chop Up and ‘Saltfish’)
Category : Breakfast
Instruction :
Peel and chop eggplant and pumpkin into medium-sized pieces. 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. Add pumpkin and eggplant. Sauté for an additional two to three minutes. Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft. Add the chopped spinach, stir and cook for an additional 3 minutes. Pour the vegetable mixture into a colander and let drain. After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk. Add salt and pepper. Adjust seasoning to taste.