Harissa

Harissa (or arhissa as it is sometimes called) is a fiery condiment based on hot red peppers, olive oil and garlic, common to the Maghreb countries of Morocco, Tunisia and Algeria. An excellent sauce for saffron-flavoured fish soups and stews, I like to use it, too, to spice sun-dried meats, tagines of meat and poultry, or meat and vegetable soups. Use it to add savour to a sauce for couscous as well. I like to add a touch of harissa to a stew of tomatoes and red peppers used as a savoury base for poached eggs or the little fresh sausages called merguez (originally Tunisian but which one finds in the street-market restaurants in Morocco today). Sliced sausages or Spanish chorizo would be a good substitute, but do try the following recipe.