Sauce recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4518844

Akarange (Rwandan Tomato Sauce)

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518844

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #recipes for sauces and condiments #recipes using coriander #recipes using green bell pepper #recipes using ground cumin #recipes using red bell pepper #recipes using tomato #recipes using vegetable oil #recipes without cooking time #recipes without servings #rwandan
Sauce

Ingredients

Scale
  • 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

Directions

  1. Heat the vegetable oil in a large saucepan over medium heat.
  2. Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and fragrant.
  3. Stir in the diced green and red bell peppers. Cook for a few minutes until they begin to soften.
  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. Pour in the water and season with salt to taste. Stir again to ensure the spices are evenly distributed.
  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.
  7. Taste the sauce and adjust the seasoning if needed, adding more salt or spices according to your preference.
  8. Once the akarange is cooked to your liking, remove the saucepan from the heat.

Equipment

Cutting board, Knife, Large saucepan, Wooden spoon

Notes

For a spicier version, you can add a pinch of cayenne pepper or a finely chopped Scotch bonnet pepper to the sauce.

Akarange can be used as a base for various dishes such as stews, soups, and curries. It also pairs well with grilled meats and vegetables.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.