Antiguan Sunday Morning Breakfast

Antiguan Sunday Morning Breakfast

Experience the vibrant flavors of the Caribbean with this traditional Antiguan breakfast. This hearty meal combines salted fish cooked with fresh vegetables and spices, alongside classic sides like boiled okra and spinach mash ("chop up"), fried plantains, and fresh salad. An excellent way to bring a taste of Antigua to your morning table.

Ingredients

• 🐟 1-2 pieces salted Ling Fish or Salted Pollock, approximately 200-300g rehydrated weight
• 🍅 1-2 tablespoons Hunts Tomato Paste, diluted in water
• 🧅 1 medium onion, chopped
• 🧄 3-4 cloves garlic, minced
• 🌿 A few sprigs of fresh thyme
• 🌶️ 1/2 red bell pepper, chopped
• 🌶️ 1/2 green bell pepper, chopped
• 🧄 1 stalk spring onion scallion, chopped, with one piece left whole
• 🌿 5-6 pods okra, whole
• 🥬 1 block frozen spinach, approximately 280g, or 1 bunch fresh
• 🧂 Salt
• 🌶️ Black pepper
• 🥥 2-3 tablespoons vegetable oil

For Serving

• 🍞 1 piece wood oven loaf bread, sliced
• 🍌 1-2 ripe plantains, sliced and fried
• 🥑 1/2 avocado, sliced
• 🥗 Fresh salad with sliced cucumber and tomato, lightly pickled

Instructions

1- Prepare the Saltfish:

• Boil the salted Ling Fish twice to remove excess salt. After boiling, soak in fresh water overnight.
• The following day, debone the fish and remove most of the skin. Rinse thoroughly.

2- Prepare the Tomato Paste Mixture:

• In a small bowl, combine 1-2 tablespoons of Hunts Tomato Paste with water and stir until well-mixed.

3- Prepare Vegetables for Saltfish:

• Chop the onions, garlic, thyme, sweet peppers, and spring onion.

4- Cook the Saltfish:

• Heat 2-3 tablespoons of vegetable oil in a non-stick frying pan over medium heat.
• Add the chopped vegetables to the hot oil and sauté until soft.
• Add the prepared saltfish and season with black pepper. Add salt if needed.
• Stir in the tomato paste mixture and simmer until the sauce thickens and flavors meld.

5- Prepare "Chop Up" (Okra and Spinach):

• In a separate pot, boil okra pods and spinach with a pinch of salt until tender.
• Drain and mash the okra and spinach together. Mix in some sauce from the saltfish.

6- Serve:

• Arrange the cooked saltfish and vegetables on a platter.
• Add the "chop up," fried plantains, sliced avocado, and fresh salad.
• Serve with slices of wood oven loaf bread.

Prep Time:

• Saltfish soaking: Overnight
• Active preparation and cooking: 30-45 minutes

Cook Time:

• 30-45 minutes

Total Time:

• Overnight soaking plus 30-45 minutes

Servings:

• 2-4 people

Equipment:

• Non-stick frying pan
• Stainless steel pot
• Glass bowls for preparation
• Chopping board
• Serving plate

Cooking Tips:

• For effective desalting of saltfish, ensure thorough boiling and soaking.
• Adjust oil quantity to preference; a little goes a long way in enhancing flavors.
• Use the sauce from the saltfish to add flavor depth to the "chop up."

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#naturallysherika

Antiguan Sunday Morning Breakfast

Posted by Waivio guest: @waivio_didi