Chop-Up (Traditional Antiguan Vegetable Mash)

Overhead shot of Antigua Chop-Up in a white bowl with a wooden spoon.

5 from 37 votes

Chop-Up (Traditional Antiguan Vegetable Mash)

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.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Side Dish

Cuisine: Antiguan

Diet: Vegan

Servings:

Calories: 179kcal

Author: Michele Peterson

Cost: $10

Equipment

Knife
Potato Masher
Medium Pot

Ingredients

4 medium eggplant peeled and diced
8 ounces callaloo substitute whole leaf spinach - not baby spinach roughly chopped
1 lb pumpkin peeled and medium diced
3 garlic cloves finely diced
1 small onion finely diced
2 ounces butter 1/2 stick
1/2 teaspoon salt
1/8 teaspoon pepper black pepper

Instructions

Peel and chop eggplant and pumpkin into medium-sized pieces.
Heat 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.
Add pumpkin and eggplant. Sauté for an additional two to three minutes.
Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.
Add the chopped spinach, stir and cook for an additional 3 minutes.
Pour the vegetable mixture into a colander and let drain.
After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.
Add salt and pepper. Adjust seasoning to taste.

Notes

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.
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 salt fish, eggs and avocado. Or serve it at lunch with fungi, curried goat or grilled steak, sausage or jerk chicken.
Leftovers can be refrigerated for up to three days. Heat before serving.
Chop up is best enjoyed freshly made rather than frozen.

Note: Nutritional information is created by online calculators so the figures are only estimates.

Nutrition