fish-and-fungi A recipe from pageturnercookbooks.com with 365 ecookbooks

Name: fish-and-fungi A recipe from pageturnercookbooks.com with 365 ecookbooks
Total time: 70 min
Ingredients: 2 tablespoons vegetable oil; 1 large onion, diced; 1 green bell pepper, diced; 1 habanero or Scotch bonnet pepper (or substitute other fresh hot peppers), minced; 1 rib celery, diced; 3 cloves garlic, minced; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme); 1¼ teaspoon salt, plus additional to taste; 2 tablespoons white vinegar; 1 cup canned crushed or puréed tomatoes; 1 tablespoon tomato paste; 1 cup cornmeal; 1 tablespoon butter; 3/4 cup thickly sliced okra (fresh or frozen), cooked; 2 limes, juiced

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Ingredients

2 tablespoons vegetable oil
1 large onion, diced
1 green bell pepper, diced
1 habanero or Scotch bonnet pepper (or substitute other fresh hot peppers), minced
1 rib celery, diced
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1¼ teaspoon salt, plus additional to taste
2 tablespoons white vinegar
1 cup canned crushed or puréed tomatoes
1 tablespoon tomato paste
1 cup cornmeal
1 tablespoon butter
3/4 cup thickly sliced okra (fresh or frozen), cooked
2 limes, juiced