
Cooking Instructions
- 1
Chop the potatoes, carrots and beetroot and bring to a boil until softened
- 2
Chop fresh tomatoes in a bowl
- 3
Add mashed salmon and palm nut oil to chopped tomatoes
- 4
Drain boiled potatoes, carrots and beetroot and save the stock
- 5
Add boiled potatoes carrots and beetroot to tomatoes salmon and palm nut oil in a bowl and mix together
- 6
Add fish powder to mixture and blend.
- 7
Dispense in jar and refrigerate until needed
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