Spinach and Makerel Pate

340g Spinach or cassava leaves, finely chopped, 1x tin Makerel,1 x red onion, finely chopped,
3 x garlic cloves, 1 x green bell pepper, finely chopped, 5ml paprika powder, 45ml vegetable oil, 25 -45g butter or margarine, 1 x scotch bonnet thinely sliced (without seeds if you don’t like taste too fiery).

Put veg oil and butter in a large fry pan or skillet and heat over medium flame. Add the chopped oions and stir fry for 1 to 2 minutes then add the garlic and spinach/cassava leaves, followed by the chopped bell pepper, mackerel broken into pieces, paprika, salt to taste and the scotch bonnet chillies. Stir fry till all the ingredients are soft and heat through-about 15 to 20minutes. Take the pan off the heat and aloe to rest for a bit. Turn the contents into a food processor and process to a paste. Serve with green plantain chips, pitta slices or bruschetta.

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