Akarange (Rwandan Tomato Sauce)
Akarange is a Rwandan tomato sauce built from fresh tomatoes, two colors of bell pepper and a short list of ground spices. Six large tomatoes give it body, while paprika, cumin and coriander add warmth without heat. It simmers in one pan in under half an hour, so it works as a base for stews, soups and curries, or as a spoonable sauce beside grilled meat and vegetables. A pinch of cayenne makes it hotter.
Instructions
Warm the vegetable oil in a large saucepan over medium heat.
Add the chopped onion and minced garlic and sauté until the onion turns translucent and the pan smells fragrant.
Stir in the diced green and red bell peppers and cook for a few minutes, until they begin to soften.
Add the diced tomatoes along with the paprika, cumin, coriander and black pepper, and stir well so the spices coat the vegetables.
Pour in the water, season with salt, and stir again to spread the spices evenly through the pot.
Bring the mixture to a simmer, then lower the heat, cover the pan, and cook for about 15 to 20 minutes. The sauce is ready when the tomatoes have softened and the flavors have come together.
Taste and add more salt or spices if you want them, then take the pan off the heat.
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