Madbucha (North African Peppers and Tomatoes)
Madbucha is a North African cooked salad of tomatoes and peppers, simmered until soft and rich. It comes from a family recipe that uses ten bell peppers and fifteen tomatoes, so it makes a generous batch. The trick is draining most of the liquid before adding tomato paste, which concentrates the flavor. Red peppers are traditional. Spoon it over rice, spread it on bread, or serve it beside meat.
Instructions
Choose a pot large enough to hold all the vegetables. Cover the bottom with oil and set it over medium heat.
When the oil is hot, add the chopped onions and garlic. Let them start to fry.
Add the tomatoes, bell peppers, chile peppers and some salt. Stir briefly, then cover the pot.
Let everything cook, stirring now and then, until the liquid in the pot rises higher than the vegetables.
Drain off most of the liquid, but leave a little behind so the mixture stays moist.
Stir in the tomato paste along with the salt, pepper, cumin, parsley and oregano. Mix well and let it cool before serving.
Make it personal.
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