@@debradowling800 Thanks for the tip. I tried to puncture the eye but couldn't seem to penetrate it. Perhaps I was using the wrong tools, but the eye seemed incredibly hard. Could it have been bad? It was very frustrating because I wanted to get that open and drain it so badly!! I imagine I will try again one day soon.
Hello there. I LOVE that type of sweet potato and anything with coconut. Next time, take the coconut outside and whack it on some concrete. It breaks much easier. You and you very handsome little helper have done an amazing job. The salt fish looks rice and colorful. I love the combination of ingredients & seasonings. Warm regards, Sandee
Thanks for watching and thanks for the advice. It was very frustrating to not get that coconut open. We will definitely get it open next time - one way or another!!!
A few summers ago I was at a brewpub in Brattleboro, VT. They were serving tamales, which they wrapped in banana leaves. A fellow a few seats down from me started to try to chew down the inedibly fibrous wrappers. Not wanting to call the man an idiot to his face, I asked the bartender if the banana leaves were edible. Luckily, at that point, she saw what was happening, and possibly saved that poor rube’s life.
That's a great story. I'm taeaching my son at a young age to make sure that he is not that guy. Also, banana leaves at a brewpub in Brattleboro, VT? That seems like a surprise!
Your meal looked great! You and Sam make a nice team. I was born in Antigua and my kids love dukana, saltfish and chopup. You can actually have it for any meal. We literally just had saltfish and chopup with banana fritters for dinner!
Thanks so much!! I thought everything was delicious but Sam wouldn't try the sailfish. Maybe one day when he gets older. We'll have to add banana fritters next time we make this!
@@EatThisNY For the duncan a the mixture should be a thick batter. Also potatoes should be grated with the smallest part of the grater (it will take some time but the result is worth it) For the saltfish to make the sauce just simply sauté some onions, peppers, garlic and thyme. Then add tomato paste and ketchup to the pan stir it up and add some water and stir it in to make the tomato paste dissolve. Then add the boiled and de boned saltfish to the sauce and let it simmer for a few minutes. The chop up: the spinach does not have to be cut that small before boiling, since when it is finish cooking your supposed to take a spoon and chop it up.
@@semiramussington4257 Thanks for that feedback. We’d like to try this again and will take all that into account. Really appreciate it and hope we can make a more authentic version next time.
Sam I'm Antiguan I watched you video. I'd like to provide some constructive criticism. 1. You needed to add water into the ducuna mix it needed to be wet. the texture of pudding. Then wrap it in banana leaves or foil paper and boil it. Next the salt fish prior to mixing with veggies salt fish is boiled by itself the the water is poured off and it is torn up by hand into small pieces or with a fork. Next, you get a frying pan add oil, then add onions, sweet peppers, thyme and let it simmer next add salt fish, salt and pepper to taste tomato sauce, then mix it together and let it simmer. For the chop up the the egg plant is chopped up and the spinach doesn't need to be chopped. You boil them together with a little oil. You pour of the water then mash them. I was excited to watch your video but it seemed you only looked at the recipe and not the method. So I was a bit sad. Happy you're teaching your son about cuisines around the world but please watch a prep video on RUclips beforehand prior to attempting recipes from other countries.
I went to Antigua once when I was around Sam's age but I don't think I ate that for breakfast, and probably wouldn't have if someone offered it to me. I guess I just didn't have an imaginative mind back then.
In fairness, Sam only tried the sweet dumplings. He wouldn't touch the saltfish or the chop-up. Do you think you would try it given the opportunity today?
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Thanks for watching!
Have you ever tried saltfish and ducuna? Have you ever been able to open a coconut? Any tips are greatly appreciated.
Punch out the eyes first, drain, then crack around the equator with the back of a heavy knife. Should come open fairly easy.
@@debradowling800 Thanks for the tip. I tried to puncture the eye but couldn't seem to penetrate it. Perhaps I was using the wrong tools, but the eye seemed incredibly hard. Could it have been bad? It was very frustrating because I wanted to get that open and drain it so badly!! I imagine I will try again one day soon.
Love the exploration! I’m going to try to make this too
Great to hear. Let us know how it turns out.
Man I love chop up
It's good stuff. And healthy!!
Good job 🇦🇬 salt fish looking good
Tasted good too!
Sam is so cute!! Love this informative and fun video!
Thanks so much for watching, Gina. Do you ever do any cooking with your kids? Do they like to help in the ktchen?
Hello there. I LOVE that type of sweet potato and anything with coconut. Next time, take the coconut outside and whack it on some concrete. It breaks much easier. You and you very handsome little helper have done an amazing job. The salt fish looks rice and colorful. I love the combination of ingredients & seasonings. Warm regards, Sandee
Thanks for watching and thanks for the advice. It was very frustrating to not get that coconut open. We will definitely get it open next time - one way or another!!!
A few summers ago I was at a brewpub in Brattleboro, VT. They were serving tamales, which they wrapped in banana leaves. A fellow a few seats down from me started to try to chew down the inedibly fibrous wrappers. Not wanting to call the man an idiot to his face, I asked the bartender if the banana leaves were edible. Luckily, at that point, she saw what was happening, and possibly saved that poor rube’s life.
That's a great story. I'm taeaching my son at a young age to make sure that he is not that guy. Also, banana leaves at a brewpub in Brattleboro, VT? That seems like a surprise!
Your meal looked great! You and Sam make a nice team. I was born in Antigua and my kids love dukana, saltfish and chopup. You can actually have it for any meal. We literally just had saltfish and chopup with banana fritters for dinner!
Thanks so much!! I thought everything was delicious but Sam wouldn't try the sailfish. Maybe one day when he gets older. We'll have to add banana fritters next time we make this!
I am from Antigua and I am shaking my head at this 😳😫😵
Thanks for watching and your honesty. I’m sure we did so much wrong. Would love any suggestions for next time.
@@EatThisNY For the duncan a the mixture should be a thick batter. Also potatoes should be grated with the smallest part of the grater (it will take some time but the result is worth it)
For the saltfish to make the sauce just simply sauté some onions, peppers, garlic and thyme. Then add tomato paste and ketchup to the pan stir it up and add some water and stir it in to make the tomato paste dissolve. Then add the boiled and de boned saltfish to the sauce and let it simmer for a few minutes.
The chop up: the spinach does not have to be cut that small before boiling, since when it is finish cooking your supposed to take a spoon and chop it up.
@@semiramussington4257 Thanks for that feedback. We’d like to try this again and will take all that into account. Really appreciate it and hope we can make a more authentic version next time.
Sam I'm Antiguan I watched you video. I'd like to provide some constructive criticism. 1. You needed to add water into the ducuna mix it needed to be wet. the texture of pudding. Then wrap it in banana leaves or foil paper and boil it. Next the salt fish prior to mixing with veggies salt fish is boiled by itself the the water is poured off and it is torn up by hand into small pieces or with a fork. Next, you get a frying pan add oil, then add onions, sweet peppers, thyme and let it simmer next add salt fish, salt and pepper to taste tomato sauce, then mix it together and let it simmer. For the chop up the the egg plant is chopped up and the spinach doesn't need to be chopped. You boil them together with a little oil. You pour of the water then mash them. I was excited to watch your video but it seemed you only looked at the recipe and not the method. So I was a bit sad. Happy you're teaching your son about cuisines around the world but please watch a prep video on RUclips beforehand prior to attempting recipes from other countries.
....it is also one of our National dishes, but it's not a breakfast dish.
I went to Antigua once when I was around Sam's age but I don't think I ate that for breakfast, and probably wouldn't have if someone offered it to me. I guess I just didn't have an imaginative mind back then.
In fairness, Sam only tried the sweet dumplings. He wouldn't touch the saltfish or the chop-up. Do you think you would try it given the opportunity today?
I probably would only eat the sweet dumplings. I'm not a big fish eater.
@@alk61695 That would be a good choice! The dumplings were delicious.
As an Antiguan born and bred, I CAN TELL YOU THAT CHOP UP IS NOT AN ANTIGUAN DISH. IT IS A JAMAICAN DISH.
Oh, thanks. Good to know. I guess I was misinformed. I found a few recipes claiming to be from Antigua.
We do not eat it for breakfast. It is a heavy meal that's usually had for lunch.