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. Continue Reading
It is nice to freelance into a recipe. I had a taste for spices from the Maghreb. I had a whole chicken, vegetables and all I could think was fusion. Yes, a chicken with the flavors from the Maghreb. The only vegetable missing was turnip but you cannot have everything in life.
Also, I used my my couscoussière which has been sitting in my pantry for years. Couscoussière or couscoussier is a steamer in which couscous is cooked. I use the French word for this utensil since couscous is now part of the French culinary repertoire. No worries if you do not have one, buy instant couscous. Continue Reading