התמונה להמחשה בלבדAntiguan Breakfast (Chop Up and ‘Saltfish’)
Cooking With KidsA refined culinary journey from the Caribbean islands featuring a rich, nutrient-dense medley of eggplant, pumpkin, and vibrant fresh spinach. This dish offers a velvety texture achieved through a delicate slow-cook in butter and garlic, serving as a heartwarming breakfast for the adventurous palate.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
1Peel and chop eggplant and pumpkin into medium-sized pieces.
2Heat 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.
Nutrition
- Calories
- 184
- Protein
- 6.8g
- Carbs
- 1.7g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To get the perfect texture and ensure the saltfish isn't too salty, soak it in cold water for at least 12 hours, making sure to change the water two or three times. Kids love helping mash the veggies for the chop-up! For a full family feast, serve with ripe avocado slices, fried plantains, or fresh bread to soak up all the delicious juices.
Culinary reasoning
A refined culinary journey from the Caribbean islands featuring a rich, nutrient-dense medley of eggplant, pumpkin, and vibrant fresh spinach. This dish offers a velvety texture achieved through a delicate slow-cook in butter and garlic, serving as a heartwarming breakfast for the adventurous palate.
