How to Prepare Chtitha Batata (Algerian Potato Stew)

This authentic Algerian potato stew is made with Dersa, hot peppers, and garlic paste. It is delicious as a vegan or vegetarian main or serves as an accompaniment to meat or fish.

An easy way to enjoy North African cuisine at home with readily available ingredients!

Ingredients

Dersa:

• 4 cloves garlic, peel and cut in half
• 1 small fresh red hot pepper, seeded and chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoons of black pepper
• ½ teaspoons of cayenne pepper
• ½ teaspoons of salt
• 2 tablespoons olive oil

Stew:

• 1 ½ kilogram of new potatoes, cut in half
• 1 tablespoon tomato paste
• 2 cups water to cover
• 1 pinch of salt to taste

Instructions

1. Mix garlic, hot pepper, cumin, paprika, black pepper, cayenne, and salt into the mortar; grind with a pestle until it forms a paste.
2. Add the olive oil and mix dersa well.
3. Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add the potato halves and stir to combine with the dersa.
4. Add the tomato paste. Pour in enough water to cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are soft, about 40 minutes.
5. Serve the potatoes in a serving bowl. Put the rest of the sauce over the potatoes.