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Ingredients

  • 1 can BRUNSWICK® PINK SALMON (218g), deboned
  • 1 tbsp. vegetable oil
  • ½ cup pimento, diced
  • ½ cup tomato, diced
  • ¼ cup onion, chopped
  • 4 cloves garlic, mince
  • ¼ cup cherry peppers
  • 1 tbsp. ground seasoning
  • 1 can Naisa green pigeon peas
  • ¾ cup water
  • 1 pinch salt
  • ¼ cup ketchup
  • 1 tsp. soy sauce
  • 1 tbsp. brown sugar

Directions

  • Heat pan with vegetable oil. Add pimento, tomato, onion, garlic, cherry peppers and ground seasoning.
  • Cook until vegetables are soft, around 3 minutes.
  • Add BRUNSWICK® Pink Salmon, canned green pigeon peas and water.
  • Add salt, ketchup, soy sauce and sugar.
  • Cook at least 10 min. and serve.

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