Harissa

Like chilli jam, harissa can be eaten as is. It is the North African counterpart of the Asian sambals, though very much hotter as it has not been mellowed with cooking or by the addition of sugar. Harissa is a relish served as an enhancer of salads, cooked fish and meats and is an automatic addition to couscous. Test the water, so to speak, and then use accordingly. Harissa seems to keep, refrigerated, forever!