Chtitha Batata is an authentic Algerian potato stew made with dersa, spicy chile, and garlic paste.
It’s delicious on its own as a vegan or vegetarian main or served as a side to meat or fish. An easy way to enjoy North African cuisine at home with easy-to-find ingredients!
Chtitha Batata Recipe
Chtitha Batata consists of a base of potatoes cooked in a red sauce of onions, tomato puree, paprika, and chickpeas.
Meat can also be used in the sauce. Seasoned with salt, pepper, and cummin, the broth is cooked until thick and then poured over the potatoes.
The steps to make this recipe are very easy!
- Mix garlic, hot pepper, cumin, paprika, black pepper, cayenne, and salt into the mortar; grind with a pestle until it forms a paste.
- Add the olive oil and mix the dersa well.
- Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add the potato halves and stir to combine with the dersa.
- Add the tomato paste. Pour in enough water to cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are soft, about 40 minutes.
- Serve the potatoes in a serving bowl. Put the rest of the sauce over the potatoes.
Storage and Reheating
Chtitha Batata can be refrigerated for up to 4 days. Reheat in the microwave on full power (covered) or on the stovetop over medium-low to medium heat, stirring occasionally.
Be Sure to Try These Other Authentic Algerian dishes!
Be sure to recreate this incredible delicacy! Bon appétit!
Chtitha Batata (Algerian Potato Stew)
- 4 cloves garlic peeled and halved
- 1 small fresh red chile pepper seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 ½ pounds new potatoes halved
- 1 tablespoon tomato paste
- water to cover
- salt to taste
- Combine garlic, chile pepper, cumin, paprika, black pepper, cayenne, and salt in a mortar; grind with a pestle until it forms a paste. Add olive oil and mix dersa well.
- Heat a large saucepan over medium heat and stir-fry dersa until fragrant, 2 to 4 minutes. Add potato halves and stir to combine with the dersa. Stir in tomato paste. Pour in enough water to just cover the potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 40 minutes.
- Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.