A truly African staple, harissa paste is hot and happening – and we’re all about it!
Flames of flavour
Harissa paste is a North African condiment celebrated for its depth of flavour and versatility. Traditionally, it is made using Baklouti pepper chillies that have been harvested, strung together and sun-dried for months before being cleaned. They are then soaked and pounded or crushed together with oil, garlic, spices and lemon to create a thick, dark red paste. Originating in Tunisia, this paste has since been developed over the years, exhibiting variations aplenty depending on where you go and who you ask. Harissa paste is also liberally enjoyed in both Libya and Morocco.
Developed from the Arabic word “harassa”, meaning “to crush”, harissa paste grew out of the shared struggle of the Jewish and Muslim population living in 17th century Andalusia Spain. Banished for their difference in religious beliefs, almost 100 000 people fled to Tunisia for refuge, where they were welcomed by the ruler of Tunisia at the time. Together they coexisted and facets of their cultures, including food, became intertwined.
Harissa paste is a wonderful addition to soups and stews, curries or even sandwiches. Use it to marinate meat, lather over veggies when braaiing or swirl through dips for added flavour.
Harissa paste
Makes about ½ cup
Ingredients
8 dried Thai chillies
4 dried bird’s-eye chillies
1 tsp each cumin, coriander and caraway seeds
4 cloves garlic, chopped
2 Tbsp lemon juice
2 Tbsp smoked paprika
3-4 Tbsp olive oil
Method
- Soak chillies in hot water for 30 minutes. Drain and discard seeds and stems.
- Toast spices in a dry pan for 1-2 minutes until fragrant.
- Combine chillies, toasted spices, garlic, lemon juice, smoked paprika and oil in a jug.
- Blend with a stick blender until smooth (you can also do this using a pestle and mortar). Store in a jar covered with a layer of oil in the fridge for 2-3 weeks.
By: Sjaan Van Der Ploeg
Photography by: Fresh Living magazine
Text courtesy of MyKitchen magazine
