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Chtitha Batata (Algerian Potato Stew)

Coût $10, économiser $15

Source: Recommended by CookGo

  • 45 Min
  • 4 Portions
  • $10

INGRÉDIENTS

  • Spices & Seasonings

    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • ½ teaspoon black pepper
    • ½ teaspoon cayenne pepper
    • 🧂 ½ teaspoon salt
    • 🧂 Salt to taste

  • Fresh Produce

    • 🧄 4 cloves garlic, peeled and halved
    • 1 small fresh red chile pepper, seeded and chopped
    • 🥔 1 ½ pounds new potatoes, halved

  • Condiments & Oils

    • 2 tablespoons olive oil
    • 1 tablespoon tomato paste

  • Other

    • Water to cover

ÉTAPES

1

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.

2

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.

3

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.

4

Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.

NUTRIMENTS

Par portion

🔥

206

Calories

  • 4g
    Protéines
  • 33g
    Glucides
  • 7g
    Graisses

💡 Astuces

Serve as a side dish or pair with grilled meat or fish for a complete meal.You can adjust the spice levels by adding more or less chile pepper and cayenne.Leftover stew can be stored in the fridge for up to 3 days.Consider garnishing with fresh parsley for added color and flavor.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.