Harissa

This fiery Tunisian chili sauce, also found in Algeria and Morocco, is mainly used for tagines, the vegetable or possibly meat stews eaten with couscous.

It is put on the table and used in the same way as the Indonesian sambals. You can buy ready-made harissa in small cans, but it is easy to make at home and will keep in the refrigerator for up to 6 weeks.

Seed chilies and tear into pieces, then soften in warm water (about 20 min). Drain and crush or whisk.

Crush garlic with a little bit of salt. Pound or whisk all ingredients into a paste, then stir in olive oil. Pour into a container, cover with a layer of olive oil and refrigerate.

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