2    Large onions, chopped

      3    Large tomatoes, chopped

      4    Jalapenos, chopped

      2 tb Seasoning salt

      1 ts Cayenne pepper

    1/4 lb Margarine

    1/3 c  Sunflower Oil

      3 tb Corn starch

      2 cn Tomato paste, small

           Salt to taste
      5 lb Fish, cut up

  Heat oil in dutch oven.  Grind vegetables and seasonings until pulpy not
  liquified.  Add mixture to heated oil.  Add tomato paste, mix thoroughly
  and simmer.  Lightly salt fish and add to mixture.  Increase heat to medium
  and do not stir.  Mix corn starch with 1/4 cup of water until smooth. Add
  to pot.  Cook 20-25 minutes.  Add butter in last 5 minutes of cooking.
  Serve over rice or fufu.