Breakfast · Antigua and Barbuda · St John's

Chop Up with Saltfish (Antiguan Sunday Pot) 🍆

Name: Chop Up with Saltfish (Antiguan Sunday Pot)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 2-4 servings
Cuisine: Antiguan
Ingredients: 4 eggplants, peeled and chopped; 1 lb pumpkin, peeled and cubed; 8 oz callaloo (or spinach/chard), chopped; 1 onion, diced; 3 garlic cloves, chopped; 2 oz butter; 1/2 tsp salt; 1/4 tsp black pepper; salted cod (saltfish), soaked overnight and flaked; flour dumplings (optional)

Everything the Sunday garden gave — pumpkin, eggplant, callaloo, dumplings — chopped together and stewed soft in one pot, eaten with saltfish fried in butter. Antigua's breakfast is a garden, not a menu.

Caribbean Antiguan ⏱ 75 min Medium

Method

1

Peel and chop the eggplant and pumpkin into medium pieces; set the callaloo aside.
2

Heat butter in a medium pot, sweat the onion and garlic until fragrant.
3

Add pumpkin first (it's slow), then eggplant and callaloo; season with salt and pepper and add just enough water to steam-stew.
4

Cover and cook low for 40-50 minutes, stirring and 'chopping up' the softer pieces against the pot wall so the pot binds itself — no flour needed.
5

Meanwhile rinse the soaked saltfish, then fry it in butter in a separate pan until it flakes and browns.
6

Serve the deep-orange chop up with the crisp saltfish alongside, with dumplings boiled in the pot if you like.

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