Chop-Up (Traditional Antiguan Vegetable Mash)

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Chop-up is one of Antigua and Barbuda’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.

Easy to make and ready in around 45 minutes, you can enjoy this powerhouse of a vegetable dish any time of day. 

What is Chop-up?

Also known as chop-chop, Antiguan chop-up is basically a vegetable mash or stew made of pumpkin squash, eggplant, onion and spinach leaf or callaloo, the large green leaves of the dasheen, taro or amaranth root.  

It’s somewhat similar to ratatouille, the French dish made with tomatoes, zucchini, peppers and eggplant.

Why We Love This Traditional Antiguan Recipe 

• it’s so versatile, you can enjoy it any time of day.
• it’s low in fat and high in fibre, vitamins and minerals, especially Vitamins A, B2, C, K and E. 
• also known as ‘chop chop’ this recipe for chop-up is so easy to make it’s virtually foolproof. The name says it’s all – simply chop it up and cook it. 
• it’s vegetarian, low carb and gluten-free. 
• chop-up is a fabulous way to use up a bounty of seasonal vegetables from your garden or local market. 

Antigua and Barbuda’s Breakfast of Champions 

 A typical breakfast in Antigua includes some or all of the following:

• Chop-up vegetable mash,
• Sliced hard boiled egg,
• Scrambled egg, 
• Slices of plantain caramelized to golden brown deliciousness,
• Slices of avocado,
• Toast,
• Salted fish – it’s made of salted cod (or other fish) flaked into pieces and sauteed with tomato and onion,
• Fungi (pronounced  “foon-jee”), a cornmeal dish similar to polenta that’s considered the national dish of Antigua and Barbuda along with pepperpot, a spiced hearty stew.  

Super Short History About Traditional Food of Antigua 

Similar to other parts of the Caribbean, the cuisine of Antigua and Barbuda has diverse cultural origins. It’s influenced by West African, Spanish and British, Chinese, East Indian, Syrian, Lebanese as well as indigenous Arawak and Carib cuisine.

It features local ingredients drawn on the historical legacy of the cooking traditions of enslaved people who supplemented their meagre rations of cornmeal, meat,  lard and flour with fresh food grown in home or community garden patches. 

Many of the plants chosen were easy to grow and high yield — such as sweet potatoes, greens and squash. The gardens were designed to be as productive as possible on small patches of land.

Meals were often prepared and shared communally. 

Where to Find Chop-up in Antigua 

A great place to try authentic chop-up is at Beach Limerz, a  family-owned beach bar-restaurant located at Fort James Beach, Antigua.

It specializes in seafood and local dishes such as goat water (a savoury goat stew that’s the national dish of nearby Montserrat), red bean pigtail soup, curry conch, bake ‘n saltfish and curry goat. 

Come early to enjoy the beach — go paddle-boarding, swim — and toes-in-the-sand dining. Go for the Day Pass that includes lounge chairs, beach umbrellas, a complimentary rum punch or local Wadadli beer, lunch and dessert.

Or, make a reservation for cocktails and dinner. The fun decor, live music (such as steel pan orchestra) and entertainment (karaoke Thursday) makes this a fun night out in Antigua.

An evening at Beach Limerz is a great way to soak up some Antigua culture while enjoying local cuisine.  Note that after 5:30 there’s a dress code. Hours vary seasonally. 

The Perfect Chef Private Chef and Catering Service 

This delicious recipe was generously provided by skilled Antiguan chef Kahyeme Benjamin, the owner and creative force behind The Perfect Chef Private Chef and Catering Service in St. John’s Antigua.  

He honed his culinary skills at the Antigua and Barbuda Hospitality Training Institute (ABHTI), and then completed further studies in America at The Art Institute of Atlanta.

Chef Kahyeme served chop-up as part of a buffet breakfast at Tamarind Hills, a collection of prestigious villas and suites luxury villa set on a bluff overlooking Darkwood and Ffryes beaches.

I loved it so much I wanted to make it at home. This is Chef Kahyeme Benjamin’s recipe adapted by me with ingredient substitutions.

By the way, I highly recommend Perfect Chef catering services if you rent a villa or are hosting a special event in Antigua. In addition to being adept at creating a wide range of traditional Antiguan dishes, Chef Kahyeme offers an enticing array of other menu items.

Choose from chowders, lentil salads, berry crumbles, pizza, sushi and other creative selections made with fresh local seafood and produce. Be sure to request a dish featuring Antigua black pineapple, a local variety known for its exceptional sweetness. 

Email: perfectchef268@gmail.com

Ingredients for Chop-Up  

Pumpkin: Caribbean pumpkin is different than the pumpkin used in North America for pumpkin pie and Jack o’lanterns. It has a deep orange colour and dense, meaty flesh.

In Caribbean grocery shops and markets, pumpkin is often sold in large pieces. If you can’t find Caribbean pumpkin (often labelled Jamaican pumpkin) substitute buttercup or acorn squash. 

Eggplant: This spongy, absorbent fruit is packed with vitamins A and C as well as antioxidants. It has a mild flavour and adds texture to this dish.

Bell-shaped, deep purple eggplant (often known as Italian eggplant) is the best type of eggplant to use for this recipe, rather than the long skinny Japanese or Chinese variety. 

Garlic: Freshly chopped garlic adds a mellow distinctive depth of flavour to chop-up. I don’t recommend using the pre-minced garlic sold in a jar. Not only does it contain additives but it has a bitter taste. Also look for garlic that’s not grown in China. 

Onion: White onion has a milder flavour than yellow and works best for this dish.  

Butter: Complements and enhances the flavour of the vegetables, making for a creamy, satisfying texture. For vegans you can substitute olive oil, coconut oil or avocado oil. 

Spinach or Callaloo: In Antigua and many parts of the Caribbean, what’s known as spinach is quite a bit different from what we know as spinach in North America. 

Caribbean spinach is a member of the xanthosoma family and is the young green leaves of the taro, dasheen, tannia, amaranth, or yautia root. 

In  Grenada, it’s known as callaloo and is an important part of oil down, the country’s national dish.

In the Dominican Republic, you can find it blended with coconut milk in traditional Dominican callaloo soup. 

For this recipe for chop-up, look for callaloo at a Caribbean grocer or market. If you’re in Antigua, head to the Saturday morning market in St. John’s. 

If you can’t find Caribbean spinach (known as amaranth, dasheen or taro leaf), substitute whole leaf spinach.

 It’s got a softer texture when cooked but still delivers a wonderful flavour and loads of vitamins to this healthy dish. Opt for large leaf spinach rather than baby spinach. 

Step by Step Instructions 

Scroll down to recipe card for exact quantities and method. 

1. Get a sharp knife and begin peeling and chopping. They don’t call this recipe chop-up for nothing! First, peel and chop the pumpkin and eggplant into small pieces.

Then, dice and mince the garlic and onions. Much as when making Guatemalan traditional food do this by hand rather than using a food processor or electric mini-chopper.

While food processors can speed up the kitchen food prep process, the combination of heat and speed can alter the flavour and texture of raw onions and garlic making them taste bitter.

2. In a medium sized pot, on medium to high heat, add the butter, onions and garlic and sauté for 2 minutes. Don’t allow it to brown. 

3. Add the peeled and chopped pumpkin and eggplant. Sauté for an additional two to three minutes.

4. Add enough water just to cover the vegetables. Bring to a boil, reduce heat and cook until vegetables are soft. This should take around 30 minutes.

5. Add chopped spinach and cook for an additional 3 minutes.

Stir the spinach/callaloo into the vegetables and continue cooking.

6. Pour the vegetable mixture into a colander and let drain.

7. After the vegetable mixture has been drained return it to the pot. Mash vigorously with a potato masher or a thick whisk.

8. Add salt and pepper. Adjust seasoning to taste.

Tips, Variations and How to Serve 

• Serve with hot sauce such as Susie’s Original Hot Sauce. Made in Antigua since 1960, this local hot sauce features  habanero and scotch bonnet peppers. It’s got just the right amount of heat and is delicious on egg dishes, cheese sandwiches, rice and even ice-cream if you’re feeling adventurous. 
• A popular variation is to add frozen or fresh chopped okra or other fresh vegetables such as summer squash.  
• Chop-up makes a delicious breakfast side with salted fish, eggs and avocado. Or serve it with fungi, curried goat or grilled steak, sausage or jerk chicken. 
• Leftovers can be refrigerated for up to three days. Heat before serving. 
• For convenience, you can freeze chop-up (for up to three months). But it’s got a much better taste and texture when it’s freshly made.

  

Other Caribbean Recipes You’ll Love  

• Baked keshi yena casserole from Aruba.
• Siboyo tempera, an Aruban sliced red onion condiment.
• Seafood coconut soup from the Garifuna coast of Guatemala, Belize and Honduras. 

Recipe

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