Rougaille

Ingredients

For the Rougaille:
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 large tomato, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 teaspoon ginger, minced
2 tablespoons tomato paste
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon ground coriander
1/2 teaspoon chili powder (optional, for heat)
Salt and pepper, to taste
1 cup water or vegetable broth
1 cup cooked meat (e.g., chicken, sausage, or beef), cubed or shredded
2 tablespoons fresh parsley or cilantro, chopped (for garnish)

Instructions

Heat the Oil

In a large skillet or saucepan, heat the vegetable oil over medium heat.

Saut√© Onions and Garlic

Add the chopped onions and garlic to the skillet. Cook until the onions are translucent and soft, about 5 minutes.

Add Vegetables and Spices

Stir in the chopped tomato, red and green bell peppers, and minced ginger. Cook for another 5 minutes until the vegetables start to soften.

Add the tomato paste, ground turmeric, paprika, ground cumin, dried thyme, ground coriander, and chili powder (if using). Stir well to combine.

Add Liquid

Pour in the water or vegetable broth and bring to a simmer. Let the mixture cook for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Add Meat

Stir in the cooked meat and continue to simmer for another 5-10 minutes, until the meat is heated through and coated with the sauce.

Season and Garnish

Season the Rougaille with salt and pepper to taste. Garnish with freshly chopped parsley or cilantro.