Breakfast
Saltfish and Chop Up
Ingredients
- - Saltfish:
- - 400 g (14 oz) salted cod, bone-in
- - 2 tbsp (2 tbsp) vegetable oil
- - 1 medium onion, sliced
- - 2 cloves garlic, minced
- - 2 medium tomatoes, chopped
- - 1 small sweet pepper, sliced
- - 1 sprig fresh thyme
- - 1 whole scotch bonnet pepper (left whole, not cut)
- - Black pepper, to taste
- - Chop Up:
- - 1 medium eggplant (approx. 300 g / 10 oz), peeled and cubed
- - 200 g (7 oz) okra, sliced
- - 150 g (5 oz) callaloo or spinach, chopped
- - 2 tbsp (2 tbsp) butter
- - 1 small onion, finely chopped
- - 1 clove garlic, minced
- - Salt, to taste
Method
- Soak the salted cod in cold water for at least 8 hours, or overnight, changing the water two to three times to draw out excess salt.
- Drain, place in a saucepan of fresh water, and simmer for 15 minutes until tender. Drain, cool slightly, then remove skin and bones and flake the fish into pieces.
- Heat oil in a skillet over medium heat. Add onion and garlic and cook for 3 minutes until soft.
- Add tomatoes, sweet pepper, thyme and the whole scotch bonnet. Cook for 5 minutes until the tomatoes break down.
- Stir in the flaked saltfish and cook for a further 5 minutes, seasoning with black pepper. Remove the whole scotch bonnet before serving.
- Meanwhile, boil the eggplant and okra together in salted water for 12–15 minutes until very soft. Add the callaloo for the final 3 minutes.
- Drain well and return to the pot. Add butter, onion and garlic, and mash roughly with a fork or masher until combined but still textured.
- Serve the saltfish alongside a generous scoop of chop up.
Introduction: Saltfish and Chop Up is one of the most common breakfasts eaten across Antigua and Barbuda.
Cultural Background: Saltfish and Chop Up is one of the most common breakfasts eaten across Antigua and Barbuda. Salted cod became a Caribbean staple centuries ago, when fish was preserved with salt to survive long sea voyages and the tropical climate before refrigeration. “Chop up” refers to a soft mash of boiled, roughly chopped vegetables — usually eggplant, okra and callaloo (a leafy green) — seasoned simply with butter, onion and garlic. The two dishes are served side by side, often with a slice of local butter bread or a boiled provision such as sweet potato. It is a meal built for a full day of work, filling and inexpensive, and it remains a weekday staple in homes across both islands.
Tips: Leave the scotch bonnet whole so it perfumes the dish with heat without overwhelming it — piercing or chopping it will make the dish very spicy. Soaking time can be shortened to 2 hours using several changes of hot water if needed.
Variations: Some households add a splash of coconut milk to the chop up for extra richness. Fresh fish, such as small reef fish, can replace saltfish for a lighter, less salty version.
Vegetarian/Vegan: Chop up alone is naturally vegan. For a full vegetarian plate, pair chop up with fried plantain or seasoned rice instead of saltfish.
Storage: Store saltfish and chop up separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat gently in a covered skillet over low heat with a splash of water, stirring occasionally, until warmed through.
Nutrition: Calories: 310 kcal | Protein: 24 g | Carbohydrates: 14 g | Fat: 18 g | Fibre: 5 g | Sodium: 890 mg
FAQs:
Q: Can I use fresh cod instead of saltfish? A: Yes, though the dish will lose its characteristic salty depth; season with extra salt and a squeeze of lime. Q: Is chop up always made with eggplant? A: Eggplant is the base, but okra and callaloo are traditional additions; some cooks include christophene (chayote) as well.
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