Antiguan Breakfast (Chop Up and ‘Saltfish’)
personRecipeLibrary
Antigua and Barbuda Breakfast recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicAntigua and Barbuda speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53430.
Provider record: TheMealDB meal 53430 · updated 2026-05-29 20:04:18
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 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
Directions
- 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.