INGREDIENTS
1 lb of salted snapper (or your favourite brand/type of saltfish)
3 tbsp Oil
1 cup of diced tomatoes
1 chopped medium onion
3 cloves of minced garlic
1 chopped wi-ri wi-ri pepper (optional)
1/2 cup chopped eschallot
1/2 cup chopped Celery
Method
1. Bring a large pot of water to a rapid boil.
2. Add saltfish and boil for half an hour.
3. if you wish your saltfish to be less salty, drain and Place saltfish back in boiling water for another 5 minutes
4. When saltfish is done, drain and loosen with fork (or clean fingers) until all the pieces are completely broken up. There should be no clumps.
5. Heat oil in a medium frying pan.
6. In frying pan, add garlic, onion, and pepper. Fry for about 3 minutes or until onions are soft.
7. Add saltfish for another 4,
8. Add tomatoes and eschallot
Fry until all the water from the tomatoes is gone.
Stir constantly.