Cookbook:Chtitha Batata (Algerian Potato Stew)
| Chtitha Batata (Algerian Potato Stew) | |
|---|---|
| Category | Stew recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
The traditional Algerian potato stew is made with dersa, a hot chile-garlic paste. It tastes great as a vegan or vegetarian main dish on its own or when served as a side alongside meat or seafood.
Ingredients edit
- Garlic
- Cumin
- Paprika
- Cayenne pepper
- Black pepper
- Salt
- Olive oil
- Tomato paste
- Potatoes, halved
Procedure edit
- Combine the garlic, cumin, paprika, cayenne, black pepper, and salt in a mortar. Use the pestle to pound the mixture into a paste, then mix in the olive oil.
- Heat a pot over medium heat. Add the spice mixture, and fry for 2–4 minutes until aromatic. Stir in the tomato paste and the halved potatoes.
- Add enough water to just cover the potatoes. Reduce the heat and simmer for about 40 minutes, or until the potatoes are soft.
- Serve the potatoes with any remaining sauce.