Chtitha Batata (Algerian Potato Stew)
Tender potatoes in a garlicky cumin-paprika fire — Algeria's humble stew with a big heart.
- Total
- 35 min
- Serves
- 4
Algeria's beloved potato stew proves pantry cooking can have a soul: new potatoes simmered in a brick-red sauce of garlic, tomato paste, cumin, paprika and a measured cayenne burn. It's dersa-style heat — upfront but friendly — soaked into every tender potato. Bread for mopping is the law, not a suggestion.
Ingredients
- 4 cloves Garlic
- 1 small Red Chilli
- 1 tsp Ground Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Salt
- 2 tablespoons Olive Oil
- 2 Lbs New Potatoes
- 1 tablespoon Tomato Puree
- Boiled Water
- To taste Salt
Instructions
- Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste. Add olive oil and mix dersa well.
- Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes.
- Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.
Nutrition (per serving)
- Calories
- 300
- Protein
- 5 g
- Fat
- 10 g
- Carbs
- 50 g
Adapted from allrecipes.com. Rewritten and re-photographed by MealIdeas.
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