RCI-SC.005.0090.001

Madbucha

This is a salad originally from North Africa. It can be used as side dish, as well as put on bread.

vegetarianvegangluten-freedairy-freenut-free
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyintermediate

Ingredients

  • 1 unit
  • onions
    chopped
    2 unit
  • garlic
    chopped
    2 cloves
  • 15 unit
  • regular bell peppers
    cut into small pieces, but not too small so they don't end up disappearing when you cook them. They can be any color, but red is traditional
    10 unit
  • chili peppers
    chopped small.
    5 unit
  • A 330ml can of tomato paste
    1 unit
  • There is no official list of spices
    but I usually use salt, pepper, cumin, parsley and oregano
    1 unit

Method

1
Roast the chili peppers directly over an open flame or under a broiler, turning occasionally, until the skins are charred and blistered on all sides. Place them in a sealed bag or covered bowl for 10 minutes to steam, then peel, deseed, and roughly chop them.
15 minutes
2
Score a small X on the bottom of each tomato and blanch them in boiling water for 30 seconds, then transfer to an ice bath. Peel, deseed, and roughly chop the tomatoes.
10 minutes
3
Peel and finely dice the onions, and mince or thinly slice the garlic cloves.
5 minutes
4
Heat a generous pour of olive oil in a large, heavy-bottomed pot or skillet over medium heat, then add the diced onions and cook, stirring occasionally, until they are soft and translucent.
10 minutes
5
Add the minced garlic to the softened onions and cook for another minute, stirring constantly, until fragrant but not browned.
2 minutes
6
Add the chopped tomatoes and roasted chili peppers to the pot, stirring everything together to combine. Season with salt to taste.
3 minutes
7
Reduce the heat to low and simmer the mixture uncovered, stirring occasionally, until the liquid has largely evaporated and the mixture has thickened into a rich, jammy relish.
60 minutes
8
Remove from heat and allow the Madbucha to cool to room temperature before serving. It can be served immediately as a condiment or salad, or stored in a sealed jar in the refrigerator for up to one week.
20 minutes

What Makes This Variant Distinct

  • Original variant

Cuisines