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!
- 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
- 1 ½ kilogram of new potatoes, cut in half
- 1 tablespoon tomato paste
- 2 cups water to cover
- 1 pinch of salt to taste
- Mix garlic, hot pepper, cumin, paprika, black pepper, cayenne, and salt into the mortar; grind with a pestle until it forms a paste.
- Add the olive oil and mix dersa well.
- 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.
- 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.
- Serve the potatoes in a serving bowl. Put the rest of the sauce over the potatoes.