Remove the skin and bones of the bonito, then cut into chunks.
Heat the oil in a heatproof casserole and fry the onions and green
bell peppers over low heat until they start to soften. Add the potatoes,
fry gently, then add enough water to cover. Cook for 30 minutes.
Saute the bonito in a small amount of oil in a skillet. Transfer
to the casserole, add a little salt and cook for 10 minutes. Puree
the dried red bell peppers and add to the casserole. Check the seasoning,
then remove from the heat and allow to rest for a few minutes. Serve
Recipe reprinted by permission of Weldon Russell. All rights reserved.