Cooking directions: Saute the onion and black pepper in a fairly deep skillet for a few minutes in olive or canola oil, then add the diced potatoes, tomato sauce, and enough water to just submerge the potatoes. The liquid should be pretty tomato-ey, so if it seems a little thin, add more tomato sauce. Use plenty of Goya (or garlic/onion/turmeric). Cover and cook on low until the potatoes are tender, then add the olives and raisins and cook for another 15-20 minutes, until the raisins are completely reconstituted. Serve over white or brown rice as you prefer.