This is a rich tomato-based entrée or dip that makes a great start to a meal. The bush tomato adds extra depth of flavour. You can serve this hot or cold with taro chips or fresh bread.
Ingredients 11
1 kg squid, whole, cut into 2.5 cm (1 in) slices, you can leave the tentacles whole if you like
1 clove garlic, crushed
2 onions, large, diced
1 tbsp vegetable oil
500 g roma tomato (plum tomatoes), very ripe, roughly chopped
Pinch salt
1 tbsp ground bush tomato
4 mint leaves
4 tbsp tomato paste, concentrated purée
sea saltbush, to garnish, optional
To Serve
fresh bread, to serve
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Method 4
Boil the in a pot of salted water until partly cooked – about 7 minutes.
In a large pan, brown the and in the over a high heat, then add the to the pan with a pinch of , the and . (If you prefer, you can skin the tomatoes before cooking. Pour some boiling water over them, simmer for 10 minutes, then remove the skin before dicing.)
Add the meat and to the tomato sauce and cook, covered, for 45 minutes until tender.
Serve garnished with , if using, and with some or taro chips.
