This authentic Algerian potato stew is made with dersa, a spicy chilli and garlic paste. It's delicious on its own as a vegan or vegetarian main, or served as a side to meat or fish. An easy way to enjoy North African cuisine at home with easy to find ingredients!
4 cloves garlic
1 small red chilli, seeded and roughly chopped
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons olive oil
700g new potatoes, halved
1 tablespoon tomato puree
salt, to taste
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Dersa: Peel and halve the garlic cloves. Remove the germ (the green sprout) from the center of each.
Add the garlic, chilli and spices to a mortar.
Grind with a pestle until it forms a paste. Add olive oil and mix well.
Stew: Add the dersa to a large saucepan over medium heat. Fry the dersa for a few minutes until fragrant.
Add the halved potatoes to the pan and stir well. Stir in tomato puree and salt to taste. Add enough water to just cover the potatoes. Bring to the boil and simmer for 40 minutes, or until the potatoes are tender.
Remove potatoes to a serving bowl and spoon over any remaining sauce in the pan. Serve.