You will need
1 T (15 ml) oil
1 T (15 ml) butter
2 onions, sliced
½ t (2,5ml) Ina Paarman’s Green Onion Seasoning
3 potatoes, diced
400 g tin whole chopped tomatoes (use juice as well)
1 t (5 ml) sugar
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
250 g smoked snoek, skinned and carefully boned and flaked
chopped parsley to garnish
Sauté the sliced onion, pre-seasoned with Green Onion Seasoning, in the oil and butter mixture. Add the diced potatoes and stir-fry until golden. Add tomatoes, sugar and Chilli & Garlic Seasoning. Simmer gently until the potatoes are cooked. Add snoek and heat through. Garnish with chopped parsley.
Serve with a green salad on the side. Rice was traditionally served. Here is a quick tip for cooking rice the easy way:
When you boil the kettle for early morning tea, rinse out a thermos flask with boiling water. Put 1 cup (250 ml) rice, 2½ cups (625 ml) boiling water and 1 T (15 ml) Ina Paarman’s Chicken or Vegetable Stock Powder in the flask. Screw on the cap. At dinner time shake out the cooked rice. Taste for seasoning. Fork some chopped parsley and 1 t (5 ml) of butter through before serving. If not hot, or not quite cooked enough, finish off in the microwave for 3 minutes on high.