Once upon a time, in a quaint Moroccan village nestled amidst the rugged Atlas Mountains, there lived a curious traveler named Amelia. With a heart full of wanderlust and a palate eager for adventure, she embarked on a culinary journey through the vibrant streets of Morocco.
Amelia’s quest led her to bustling markets brimming with exotic spices and colorful produce. Mesmerized by the tantalizing aromas wafting from every corner, she stumbled upon a hidden gem—a small stall tucked away in a labyrinthine alleyway.
There, she met an elderly woman with weathered hands and a warm smile, who beckoned her closer with promises of culinary secrets passed down through generations. With a twinkle in her eye, the woman revealed the recipe for Moroccan Matbucha—a savory delight bursting with the flavors of sun-ripened tomatoes, fiery chili peppers, and fragrant spices.
With a basket filled with fresh ingredients and a heart filled with excitement, Amelia returned home, ready to recreate the magic of Moroccan Matbucha in her own kitchen. As she diced peppers, simmered tomatoes, and infused the air with the essence of Morocco, she knew that each spoonful would transport her back to the enchanting streets of Marrakech, where every bite was a celebration of tradition, flavor, and the joy of discovery.
Completely Keto Moroccan Matbucha
- 3 bell pepper diced
- Pink Himalayan Salt to taste
- 1 Tbsp swerve
- 2 tsp black pepper
- 1 jalapeno or red chili pepper sliced, leave seeds in for more punch
- 7 garlic cloves sliced
- 1/2 cup olive oil split into quartes for two different things
- 14 oz keto approved tomatoe sauce (Yo Mama's Sauce from amazon works)
- 4 large tomatoes diced
- 2 medium onions sliced
Heat the largest frying pan in your kitchen to medium-high heat. Add the onions and half the olive oil until the onions begin mushing a bit. Put in the bell peppers and mix every 2-3 minutes.
When the peppers begin drooping add the jalapeno/chili peppers and garlic and continue frying for a few minutes. Add in the tomatoes and fry until they begin to decompose.
Pour in the keto tomatoe sauce and cook for another 45 minutes, mixing enough to make sure the bottom never stays too long in one place and burns.
Then mix in the swerve, rest of oil and salt to your preference.
Wait to cool off before serving.