TGIFOOD

COOK

Harissa

Harissa
Harissa. Photo: Tony Jackman

Harissa is Tunisian, but is also used in Moroccan cuisine, often in a milder form.

1 large, very ripe red pepper, intact
Half a teaspoon each of cumin, whole coriander and caraway seeds
45ml olive oil
1 small red onion, chopped
3 fat garlic cloves, chopped
3 red chillies, seeded and chopped
45ml tomato paste
2 Tbs lemon juice
Half a teaspoon of salt

On a high gas flame, burn the pepper on all sides until the skin is blackened.

Place in a bowl, cover and cool to room temperature.

Peel off the blackened skin and discard this and the seeds.

In a pan over a low flame, toast the cumin, coriander and caraway seeds until they start to crackle, and then grind to a powder. I used the grinder part of a blender.

Fry the onion and garlic in olive oil for two minutes, add the chillies and cook for 10 minutes, stirring.

Blend everything, including the ground spices, until it’s a smooth, thick paste. DM

Gallery

Please peer review 3 community comments before your comment can be posted

Daily Maverick The Gathering 2024 banner

Daily Maverick has secured an esteemed speaker line-up...

to help make sense of Elections 2024.

Trevor Manuel, Prof Thuli Madonsela and Minister Ronald Lamola are among the latest panellists confirmed for Daily Maverick The Gathering Twenty Twenty-Four.

Join us, on Thurs 14 March 2024 at CTICC Cape Town or online wherever you are, for an event that will put the election in perspective.

Make your taxes work for you

Donate to Daily Maverick’s non-profit arm, the Scorpio Investigative Unit, by 29 February 2024 and you’ll qualify for a tax break.

We issue Section 18A tax certificates for all donations made to Daily Maverick. These can be presented to SARS for tax relief.

Make your donation today

Support Daily Maverick→
Payment options

Otsile Nkadimeng - photo by Thom Pierce

A new community Actionist every week.

Meet the South Africans making a difference. Get Maverick Citizen in your inbox.