Antiguan Breakfast (Chop Up and ‘Saltfish’)
Contains allergens
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 9 (estimated)
Nutrition facts
- Protein9 %3 g
- Carbs51 %17 g
- Fat40 %6 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 117 kcal | 42 kcal |
| Protein | 3 g | 1.1 g |
| Carbs | 17 g | 6.1 g |
| Fat | 6 g | 2.2 g |
One serving is about 278 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty28/100
- Recipe completeness45/100
- Nutrition reliability
- Medium
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Breakfast - Antigua and Barbuda
Ingredients
- 57 g ButterOriginal: 2 oz
- 1 Onion (Diced)
- 3 cloves Garlic (Chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 227 g CallalooOriginal: 8 oz
- 454 g PumpkinOriginal: 1 lb
- 4 Aubergine
Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.
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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