Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Madbucha (North African Peppers and Tomatoes)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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 4514096
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- Oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- 15 tomatoes, cubed
- 10 bell peppers, cut into small pieces
- 5 chile peppers, chopped small
- 330 ml canned tomato paste
- Salt
- Pepper
- Cumin
- Parsley
- Oregano
Directions
- Take a pot that is big enough for all of the above ingredients, cover the bottom with oil, and put it on a flame.
- When the oil gets hot, add the onion and garlic.
- When they start to fry, add the rest of the vegetables and salt.
- Mix it up a bit and cover the pot.
- Leave it to cook, mixing it every so often, until the level of the liquid is higher than the level of the vegetables.
- Drain off most (but not all) the liquid.
- Add the tomato paste and the spices.
- Mix, and let it cool.
Notes
When chopping the peppers, you want them small but not so small that they disappear when cooked.
The peppers can be any color, but red is traditional.