Algerian Couscous

Preparation info

  • Difficulty

    Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

The Algerian Couscous is different from that of Morocco. It is cooked in the same way but, as mentioned earlier, is made of freshly-ground millet instead of semolina. The meat or fish with which the couscous is served is placed in a large earthenware casserole, with chilli peppers, all kinds of vegetables, sweet manioc, yams and leaves of the baobab tree. This is an African tree, one of the largest trees known, its stem reaching as much as thirty feet in diameter. Then a copious amount of palm oil or butter is added. All this is simmered for several hours, and served on a hot dish, with the couscous around it. The natives, however, eat it in a more primitive way. Meat, fish and vegetables are all put, higgledy-piggledy, in an enormous gourd, hollowed out and dried, which they use as a dish. Each one dips his hand in the casserole containing the couscous, takes out a handful, rolls it into a ball, and swallows it, and also helps himself in the same manner to the meat, vegetables, etc.