Antiguan Breakfast (Chop Up and ‘Saltfish’)
This humble Antiguan breakfast transforms humble vegetables into something substantial and deeply satisfying. The technique of chopping eggplant, callaloo, and pumpkin into small, uniform pieces allows them to soften quickly in butter while developing gentle caramelization at the edges. When saltfish (traditionally salt-cured cod) is added, its briny depth anchors the sweetness of the vegetables, creating a dish that tastes both simple and complete. It's the kind of breakfast that sustained island communities for generations, built on what grows locally and what stores well.
Instructions
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..
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