WORLD · BREAKFAST

Antiguan Breakfast (Chop Up and ‘Saltfish’)

Ingredients

2
Egg Plants4
Callaloo8 oz
Pumpkin1 lb
Garlic3 cloves Chopped
Onion1 Diced
Butter2 oz
Salt1/2 tsp
Black Pepper1/4 tsp

Method

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.

Recipe data: TheMealDB · Powered by Bee Solutions

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