1 can (340g) canned corned beef (bully beef)

1 large onion, sliced

1 medium bell pepper, sliced

1 large tomato, chopped

2 garlic cloves, minced

1 small scotch bonnet pepper, finely chopped (optional)

1 tablespoon vegetable oil

1 teaspoon thyme (fresh or dried)

1 tablespoon ketchup (optional)

1/4 cup water

Black pepper, to taste

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Heat a large skillet over medium heat and add vegetable oil.
Sauté onions, bell peppers, and garlic for about 5 minutes until soft and fragrant.
Add thyme, black pepper, and scotch bonnet pepper (if using), and stir to release their flavors.
Stir in the canned corned beef, breaking it up with a fork or spoon as it mixes with the vegetables.
Add chopped tomatoes, water, and ketchup if desired. Stir well to combine.
Simmer for 5–7 minutes until the mixture thickens and becomes rich and flavorful.
Taste and adjust seasoning as needed, then remove from heat.
Serve hot with rice, bread, or fried dumplings.

For extra heat, add more scotch bonnet pepper or a splash of hot sauce.

Add diced potatoes or carrots for a heartier meal.

Substitute ketchup with lime juice or vinegar for a tangier flavor.

Store leftovers in the refrigerator for up to 3 days.

Reheat with a small splash of water to keep moist.