Chtitha Batata (Algerian Potato Stew)

Vegetarian · Algerian classic.

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

Method

1. Continue cooking — Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste.
2. Fry — Add olive oil and mix dersa well. Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes.
3. Stir — Add potato halves and stir to combine with the dersa.
4. Bring to a boil — Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil.
5. Simmer — Reduce heat and simmer until potatoes are tender, about 40 minutes.
6. Continue cooking — Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.

More Algeria recipes

• Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
• Algerian Carrots
• Algerian Flafla (Bell Pepper Salad)
• Algerian Kefta (Meatballs)
• Cheese Borek
• Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)