Categories: Stews 
      Yield: 10 servings 
  
      2    Large onions, chopped 
      3    Large tomatoes, chopped 
      4    Jalapenos, chopped 
      2 tb Seasoning salt 
      1 ts Cayenne pepper 
    1/4 lb Margarine 
    1/3 c  Sunflower Oil 
      3 tb Corn starch 
      2 cn Tomato paste, small 
           Salt to taste 
      5 lb Fish, cut up 
  
  Heat oil in dutch oven.  Grind vegetables and seasonings until pulpy not 
  liquified.  Add mixture to heated oil.  Add tomato paste, mix thoroughly 
  and simmer.  Lightly salt fish and add to mixture.  Increase heat to medium 
  and do not stir.  Mix corn starch with 1/4 cup of water until smooth. Add 
  to pot.  Cook 20-25 minutes.  Add butter in last 5 minutes of cooking. 
  Serve over rice or fufu.