Chtitha Batata (Algerian Potato Stew)
An Algerian dinner. Ready in about 1 hour 5 minutes. Difficulty: medium.
- 20 minPrep (about)
- 45 minCook (about)
- 1 hr 5 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 4 cloves garlic
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- 2 lb new potatoes
- 1 tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
- Boiled water
Sauces & oils
- 2 tbsp olive oil
Spices & seasonings (6): ground cumin, paprika, black pepper, cayenne pepper, salt, salt
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp cayenne pepper
- ½ tsp salt
- To taste salt
How to make it
Steps in our own plain words.
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Mix salt, cayenne, black pepper, paprika, cumin, chile pepper and garlic in a mortar.
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Grind with a pestle till it forms a paste.
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Add olive oil.
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Mix dersa well.
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Heat a large pot over medium heat.
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Stir-fry dersa until it smells good, 2 to 4 minutes.
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Add potato halves.
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Stir to mix with the dersa.
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Stir in tomato paste.
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Pour in enough water to cover the potatoes.
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Bring to a boil.
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Turn the heat down.
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Simmer till potatoes are tender, about 40 minutes.
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Ladle potatoes into a serving bowl.
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Spoon any remaining sauce over the potatoes.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
More vegetarian recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.