Akarange (Rwandan tomato sauce)

Ingredients

• 2 tablespoons of vegetable oil paint
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 bell pepper, diced
• 1 bell pepper, diced
• 6 large tomatoes, mulberries, and large, diced
• 1 tablespoon of paprika powder
• 1/4 cup of ground cumin
• 1/4 cup of ground cilantro
• 1/4 teaspoon of ground black pepper
• salt, to taste
• 1 cup of water

Heat the vegetable oil paint in a large saucepan.

Add the chopped onion and crushed garlic. Cook until the onion becomes translucent and fragrant.

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

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

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

Heat the mixture until it simmers, then reduce the heat to low. Cover the pot and let it simmer for about 15 to 20 minutes, or until the tomatoes are tender and the flavors have melded.

Taste the sauce and adjust the seasoning as needed, adding more salt or spices to your liking.

Once the akange is cooked to your liking, remove the pot from the heat.