Chtitha Batata (Algerian Potato Stew)

Chtitha Batata (Algerian Potato Stew)

Chtitha Batata is a comforting Algerian potato stew rich in fragrant spices and simmered to perfection. This hearty dish showcases tender new potatoes enveloped in a vibrant, aromatic sauce.

Vegetarian

Prep Time

15 min

Cook Time

45 min

Servings

4

Chtitha Batata, a beloved Algerian stew, is a wonderful example of North African comfort cuisine, blending simple ingredients with bold spices to create a flavorful meal. The dish revolves around new potatoes, which absorb the subtle heat from chili and the earthy warmth of cumin and paprika. Traditionally, dishes like this are enjoyed in family gatherings and often paired with fresh bread or couscous to soak up the delicious sauce. The method of grinding spices into a paste, known as "dersa," is a classic technique in Algerian cooking that intensifies the flavors and creates a beautifully fragrant base for the stew. The slow simmering allows the potatoes to become tender while immersing them in the rich, spiced tomato-infused sauce. Serving this stew alongside a crisp salad or pickled vegetables balances the hearty nature of the dish. Its vivid flavors and homey feel make Chtitha Batata perfect for a cozy dinner or as part of a larger North African feast.

Ingredients

  • 4 clove Garlic
  • 1 small Red Chilli
  • 1 tsp Ground Cumin
  • 1 teaspoon Paprika
  • 0.5 teaspoon Black Pepper
  • 0.5 teaspoon Cayenne Pepper
  • 0.5 teaspoon Salt
  • 2 tablespoon Olive Oil
  • 2 lb New Potatoes
  • 1 tablespoon Tomato Puree
  • Boiled Water
  • To taste Salt

Instructions

Begin by combining the garlic cloves, small red chili, ground cumin, paprika, black pepper, cayenne pepper, and salt in a mortar. Use a pestle to grind these ingredients into a smooth, aromatic paste. This spice blend, called dersa, is the flavorful heart of the stew. Next, drizzle in the olive oil and mix the dersa thoroughly to form a rich, glossy paste. This step helps to meld the spices with the oil, magnifying their aroma. Heat a large saucepan over medium heat. Add the dersa to the pan and stir-fry gently for 2 to 4 minutes until it releases its enticing fragrance—this signals that the spices are cooking perfectly and their flavors are blooming. Add the halved new potatoes to the saucepan, stirring well to coat each piece with the spicy dersa paste. Then stir in the tomato puree, blending it thoroughly into the mix. Pour in enough boiling water to just cover the potatoes; this ensures they cook evenly without diluting the vibrant flavors. Bring the stew to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for about 40 minutes, or until the potatoes are tender when pierced with a fork. Once the potatoes are cooked through, ladle them into a serving bowl, spooning the remaining thick, flavorful sauce generously over the top. For an extra touch of brightness, a sprinkle of fresh herbs or a squeeze of lemon can be added, but the dish stands deliciously on its own. Tip: Use new potatoes with thin skins for the best texture, and avoid stirring too vigorously during cooking to keep the potatoes intact. Serve with crusty bread to mop up every drop of the luscious sauce.

Quick Info

Prep Time
15 min
Cook Time
45 min
Total Time
60 min
Servings
4

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