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Antiguan Chop-up
Antiguan Chop-up is a traditional Antiguan and Barbudan recipe for a classic mixed mash of aubergines, pumpkin, onion and callaloo greens served as both a breakfast dish and an accompaniment. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Antiguan Chop-up.
prep time
15 minutes
cook time
30 minutes
Total Time:
45 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesAntigua Recipes
Chop-up is one of Antigua's most distinctive and delicious dishes. Made with pumpkin, eggplant, leafy green spinach (callaloo), onion and garlic, this traditional Caribbean vegetable mash is most popular for breakfast but it's also a favourite for lunch, dinner and just about every meal as a side.
Ingredients:
4 medium aubergines peeled and diced
240g callaloo (taro greens) substitute amaranth leaves whole leaf spinach
500g pumpkin peeled and medium diced
3 garlic cloves finely diced
1 small onion finely diced
55g butter
1/2 tsp salt
1/8 tsp freshly-ground pepper black pepper
Method:
Place a saucepan of deep frying pan over medium heat. Add the butter and once foaming use to fry the onions and garlic for about 3 minutes, or until just softened.
Add the pumpkin and aubergine pieces and stir-fry for two to three minutes.
At this point pour in enough water to just cover the vegetables. Bring to a boil, reduce heat to a simmer and cook, covered until the vegetables are soft.
Add the chopped taro leaves, stir to combine then continue cooking for an additional 3 minutes.
Pour the vegetable mixture into a colander and drain away any excess liquid.
After the vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk. Season to taste with salt and freshly-ground black pepper.
Serve accompanied by hot sauce.
A common variation of this dish is to add chopped okra.
