Cookbook | Ingredients | Recipes

This dish is originally from North African cuisine. It's a family recipe, so there's more then one way to make it.

It can be used as a side dish with meats, as well as put on bread or white rice.


  • oil
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 15 tomatoes, cubed
  • 10 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
  • 5 chili peppers, chopped small.
  • A 330ml can of tomato paste
  • There is no official list of spices, but I usually use salt, pepper, cumin, parsley and oregano


  1. Take a pot that is big enough for all of the above, cover the bottom with oil, and put it on a flame.
  2. When the oil gets hot, put in the onion and garlic.
  3. When they start to fry, add the rest of the vegetables and salt.
  4. Mix it up a bit and cover the pot.
  5. Leave it to cook, mixing it every so often, until the level of the liquid is higher than the level of the vegetables.
  6. Drain off most (but not all) the liquid.
  7. Add the tomato paste and the spices.
  8. Mix, and let it cool.