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<h1 id="firstHeading" class="firstHeading mw-first-heading">Cookbook:Akarange (Rwandan Tomato Sauce)</h1>
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<p><a href="/wiki/Cookbook:Table_of_Contents" title="Cookbook:Table of Contents">Cookbook</a> | <a href="/wiki/Cookbook:Recipes" title="Cookbook:Recipes">Recipes</a> | <a href="/wiki/Cookbook:Ingredients" title="Cookbook:Ingredients">Ingredients</a> | <a href="/wiki/Cookbook:Equipment" title="Cookbook:Equipment">Equipment</a> | <a href="/wiki/Cookbook:Cooking_Techniques" title="Cookbook:Cooking Techniques">Techniques</a> | <a href="/wiki/Category:Cookbook_disambiguation_pages" title="Category:Cookbook disambiguation pages">Cookbook Disambiguation Pages</a> | <a href="/wiki/Category:Recipes" title="Category:Recipes">Recipes</a> <span id="displaytitle" title="Recipe"></span>
</p><p><b>Akarange</b> is a flavorful and versatile Rwandan tomato sauce that can be used as a base for many dishes. Made with ripe tomatoes and aromatic spices, this sauce adds a burst of flavor to various meals.
</p>
<div class="mw-heading mw-heading2"><h2 id="Ingredients">Ingredients</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Cookbook:Akarange_(Rwandan_Tomato_Sauce)&veaction=edit&section=1" title="Edit section: Ingredients" class="mw-editsection-visualeditor"><span>edit</span></a><span class="mw-editsection-divider"> | </span><a href="/w/index.php?title=Cookbook:Akarange_(Rwandan_Tomato_Sauce)&action=edit&section=1" title="Edit section's source code: Ingredients"><span>edit source</span></a><span class="mw-editsection-bracket">]</span></span></div>
<ul><li>2 <a href="/wiki/Cookbook:Tablespoon" title="Cookbook:Tablespoon">tablespoons</a> <a href="/wiki/Cookbook:Vegetable_oil" title="Cookbook:Vegetable oil">vegetable oil</a></li>
<li>1 <a href="/wiki/Cookbook:Onion" title="Cookbook:Onion">onion</a>, finely <a href="/wiki/Cookbook:Chopping" class="mw-redirect" title="Cookbook:Chopping">chopped</a></li>
<li>2 cloves of <a href="/wiki/Cookbook:Garlic" title="Cookbook:Garlic">garlic</a>, <a href="/wiki/Cookbook:Mince" class="mw-redirect" title="Cookbook:Mince">minced</a></li>
<li>1 <a href="/wiki/Cookbook:Pepper" title="Cookbook:Pepper">green bell pepper</a>, <a href="/wiki/Cookbook:Dice" class="mw-redirect" title="Cookbook:Dice">diced</a></li>
<li>1 <a href="/wiki/Cookbook:Pepper" title="Cookbook:Pepper">red bell pepper</a>, diced</li>
<li>6 large ripe <a href="/wiki/Cookbook:Tomato" title="Cookbook:Tomato">tomatoes</a>, diced</li>
<li>1 <a href="/wiki/Cookbook:Teaspoon" title="Cookbook:Teaspoon">teaspoon</a> <a href="/wiki/Cookbook:Paprika" title="Cookbook:Paprika">ground paprika</a></li>
<li>½ teaspoon <a href="/wiki/Cookbook:Cumin" title="Cookbook:Cumin">ground cumin</a></li>
<li>½ teaspoon <a href="/wiki/Cookbook:Coriander" title="Cookbook:Coriander">ground coriander</a></li>
<li>¼ teaspoon <a href="/wiki/Cookbook:Pepper" title="Cookbook:Pepper">ground black pepper</a></li>
<li><a href="/wiki/Cookbook:Salt" title="Cookbook:Salt">Salt</a>, to taste</li>
<li>1 <a href="/wiki/Cookbook:Cup" title="Cookbook:Cup">cup</a> <a href="/wiki/Cookbook:Water" title="Cookbook:Water">water</a></li></ul>
<div class="mw-heading mw-heading2"><h2 id="Equipment">Equipment</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Cookbook:Akarange_(Rwandan_Tomato_Sauce)&veaction=edit&section=2" title="Edit section: Equipment" class="mw-editsection-visualeditor"><span>edit</span></a><span class="mw-editsection-divider"> | </span><a href="/w/index.php?title=Cookbook:Akarange_(Rwandan_Tomato_Sauce)&action=edit&section=2" title="Edit section's source code: Equipment"><span>edit source</span></a><span class="mw-editsection-bracket">]</span></span></div>
<ul><li><a href="/wiki/Cookbook:Cutting_Board" title="Cookbook:Cutting Board">Cutting board</a></li>
<li><a href="/wiki/Cookbook:Knife" title="Cookbook:Knife">Knife</a></li>
<li>Large <a href="/wiki/Cookbook:Saucepan" title="Cookbook:Saucepan">saucepan</a></li>
<li>Wooden spoon</li></ul>
<div class="mw-heading mw-heading2"><h2 id="Procedure">Procedure</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Cookbook:Akarange_(Rwandan_Tomato_Sauce)&veaction=edit&section=3" title="Edit section: Procedure" class="mw-editsection-visualeditor"><span>edit</span></a><span class="mw-editsection-divider"> | </span><a href="/w/index.php?title=Cookbook:Akarange_(Rwandan_Tomato_Sauce)&action=edit&section=3" title="Edit section's source code: Procedure"><span>edit source</span></a><span class="mw-editsection-bracket">]</span></span></div>
<ol><li>Heat the vegetable oil in a large saucepan over medium heat.</li>
<li>Add the chopped onion and minced garlic to the pan. <a href="/wiki/Cookbook:Saut%C3%A9ing" title="Cookbook:Sautéing">Sauté</a> until the onion becomes translucent and fragrant.</li>
<li>Stir in the diced green and red bell peppers. Cook for a few minutes until they begin to soften.</li>
<li>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.</li>
<li>Pour in the water and season with salt to taste. Stir again to ensure the spices are evenly distributed.</li>
<li>Bring the mixture to a <a href="/wiki/Cookbook:Simmering" title="Cookbook:Simmering">simmer</a>, 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.</li>
<li>Taste the sauce and adjust the seasoning if needed, adding more salt or spices according to your preference.</li>
<li>Once the akarange is cooked to your liking, remove the saucepan from the heat.</li></ol>
<div class="mw-heading mw-heading2"><h2 id="Notes,_tips,_and_variations"><span id="Notes.2C_tips.2C_and_variations"></span>Notes, tips, and variations</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Cookbook:Akarange_(Rwandan_Tomato_Sauce)&veaction=edit&section=4" title="Edit section: Notes, tips, and variations" class="mw-editsection-visualeditor"><span>edit</span></a><span class="mw-editsection-divider"> | </span><a href="/w/index.php?title=Cookbook:Akarange_(Rwandan_Tomato_Sauce)&action=edit&section=4" title="Edit section's source code: Notes, tips, and variations"><span>edit source</span></a><span class="mw-editsection-bracket">]</span></span></div>
<ul><li>For a spicier version, you can add a pinch of <a href="/wiki/Cookbook:Cayenne_pepper" class="mw-redirect" title="Cookbook:Cayenne pepper">cayenne pepper</a> or a finely chopped Scotch bonnet pepper to the sauce.</li>
<li>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.</li></ul>
<div class="mw-heading mw-heading2"><h2 id="Nutrition">Nutrition</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Cookbook:Akarange_(Rwandan_Tomato_Sauce)&veaction=edit&section=5" title="Edit section: Nutrition" class="mw-editsection-visualeditor"><span>edit</span></a><span class="mw-editsection-divider"> | </span><a href="/w/index.php?title=Cookbook:Akarange_(Rwandan_Tomato_Sauce)&action=edit&section=5" title="Edit section's source code: Nutrition"><span>edit source</span></a><span class="mw-editsection-bracket">]</span></span></div>
<ul><li>Tomatoes are rich in vitamins A and C, as well as antioxidants like lycopene.</li>
<li>This sauce is low in calories and fat.</li></ul>
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