Method

Heat oil and sauté garlic and chillies for 30 seconds. Add onion and cook until translucent. Stir in green pepper, carrots and all tomatoes and cook slowly for 15 minutes. Add stock and sugar. Season well. Cook for a further 15 minutes until peppers are soft and flavours have developed. Serve hot with bread, meat, chicken, samp or pap, or chilled with cold meat. Also great with a dollop of yoghurt and a few sprigs of coriander.