Ingredients:

1. 450 grams canned corned beef,

2. 1 medium onion finely chopped,

3. 1 tablespoon finely chopped thyme leaves,

4. 1 tablespoon finely chopped parsley leaves,

5. 1 teaspoon crushed garlic,

6. 1 teaspoon crushed ginger,

7. 425 grams can finely crushed tomatoes,

8. Optional:
   2 or more red chillies chopped,

9. 4 tablespoons vegetable oil,

10. cracked black pepper to taste.

Method:

1. Remove corned beef from can and cut into small cubes. It is advisable that you use lean canned corned beef. Remove any visible extra fatty bits. (Palm corned beef from NZ is recommended).

2. In a saucepan big enough to accommodate the ingredients, put 2 tablespoons of vegetable oil over medium heat. Fry the crushed garlic, crushed ginger, finely chopped onions and thyme until the onions are cooked and become transparent. Add the finely crushed tomatoes, cover and allow to simmer for 15-20 minutes or until the tomatoes are cooked and the sauce is well blended. Stir at intervals. If necessary, add a little hot water at a time to maintain sauce consistency and to prevent burning. Optional: Add the chopped red chillies. 

3. Add the corned beef to the tomato sauce. Allow to soften and gently stir in. Lower heat to medium low. Cover and allow to simmer for another 10-15 minutes. You may adjust the sauce consistency to your own preference by either simmering without cover to thicken the sauce or adding a little hot water to create more sauce. Add a pinch of cracked black pepper and the finely chopped parsley. Stir in and allow to simmer for another 2-3 minutes. Taste sauce and season to your preference with salt and pepper. Additional salt is rarely required.

4. Serve hot and makes an excellent appetiser with rice and bouillon brêdes or black lentils. Also good to eat with fresh crusty bread.