Akarange (Rwandan Tomato Sauce)

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 6 large ripe tomatoes, diced
• 1 teaspoon ground paprika
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground black pepper
• Salt, to taste
• 1 cup water

Ingredients for 12 servings (1.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the vegetable oil in a large saucepan over medium heat.

   Stovetop
2. 2

   Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and fragrant.

3. 3

   Stir in the diced green and red bell peppers. Cook for a few minutes until they begin to soften.

4. 4

   Add the diced tomatoes to the pan, along with the ground paprika, ground cumin, ground coriander, and ground black pepper. Stir well to combine the ingredients.

5. 5

   Pour in the water and season with salt to taste. Stir again to ensure the spices are evenly distributed.

6. 6

   Bring the mixture to a simmer, then reduce the heat to low. Cover the saucepan and let the akarange cook for about 15–20 minutes, or until the tomatoes have softened and the flavors have melded together.

   Stovetop
7. 7

   Taste the sauce and adjust the seasoning if needed, adding more salt or spices according to your preference.

8. 8

   Once the akarange is cooked to your liking, remove the saucepan from the heat.

   Stovetop