Harissa

Harissa is a hot chili paste or thick sauce from North Africa. It is absolutely addictive with tagines or couscous dishes needing some heat.  Normally it is sold in tubes or small tins.  I have seen it only once in Nairobi.  It was at Springfield butchery at ABC plaza.

So by necessity I do it myself.  Warning, it is the only recipe which I found boring and seriously tedious to make.  Yes, deseeding chili is a slow process. However, the reward is a fantastic and high quality product.  My friends love it.

Needed

• 250 gr of dry red chili
• 1 tsp. of salt
• 2 garlic cloves – passed through a garlic press
• 1 tsp. of coriander powder
• 1 tsp. of caraway seed
• 10 ml of olive oil
• ½ tsp. of cumin powder

Method

• Remove the seeds from the pod.  That is the slow and tedious part

• Reserve the seeds for other use like to sprinkle on pizzas
• Pulse the empty pods in a food processor.  It is much easier to pulse them while dry

• Rinse and clean the pods in fresh water. Pour out the water and place them in a clean bowl and pour hot water on them.  Let soften for 15 minutes.  Rinse and squeeze out all the water and return to the food processor
• Add salt, garlic clove, coriander, caraway and cumin.  Pulse to a fine paste
• Return to the bowl, add olive oil and mix.  Store in a jar and place in a refrigerator.  It will last a couple of weeks and even much longer if well stored.

Advertisements