Algerian dersa (garlic and chilli paste)

Method

1. 1

   Peel the garlic and remove the green inner shoots, then pound it in a mortar with the salt into a smooth, sticky paste with a strong garlic aroma.

2. 2

   Add the sweet paprika, hot chilli, cumin and coriander to the garlic paste and keep pounding and mixing for 2 minutes, until the spices are blended and the colour is an even deep red.

3. 3

   Add the tomato paste, then the water a spoonful at a time while mixing, to get a thick paste that can be scooped with a spoon without running.

4. 4

   Pour the olive oil over the paste and stir gently until glossy, then leave to rest for 10 minutes so the spices infuse and the garlic mellows and loses some of its sharpness.

5. 5

   Use the dersa straight away to season meat, sardines or chicken, or keep it in a jar covered with a layer of oil in the fridge for a week. It is the basis of many Algerian dishes such as chtitha, kebda mchermla and sardines with dersa.