Given how easy it is to make harīsa, the ubiquitous chile paste of North Africa, I’ve never had much use for those inferior tubes of the stuff. Harīsa is the most important condiment used in Algerian and Tunisian cooking, and you need to make this recipe and keep it in the refrigerator before attempting any other Algerian or Tunisian recipe you might have in my or others’ recipes.
It’s hard to believe that so essential a condiment could evolve only after the introduction of the New World capsicum after Columbus’ voyages. It’s thought that the chile entered North Africa by way of the Spanish presidios that dotted the coast in the 16th century or came up from West Africa overland from the Portuguese holdings there.
Harīsa comes from the Arabic word for “to break into pieces,” which is done by pounding hot chiles in a mortar, although today a food processor can be used. This famous hot chile paste is also found in the cooking of Libya, and even in western Sicily where cùscusu is made. In Tunisia it would be prepared fresh at home. The simplest recipe is merely a paste of red chile and salt that is covered in olive oil and stored. READ MORE
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