In our second year highlighting entire cultures, we will move from Europe and into Africa. Kits will include a little bit about the country of focus, a recipe (or more) that is native to the country, and a unique ingredient or two from that recipe without which, it wouldn't be the same. Most recipes are from writers native to the country covered or otherwise live there. I'll post the recipes and information here as well, so let's get cooking!
Algerian Cuisine
As explained by MediterraneanLiving.com
The cuisine of Algeria is varied and influenced by many cultures including the Tuareg and Kabyle, nomadic people, as well as the Arabic culture. There are also French, Spanish, Roman and Turkish influences. Many traditional dishes are similar to Moroccan cooking, such as cooking in tagines and other clay vessels.
By land mass, Algeria is the largest of the African nations and the largest Mediterranean country. About 90% of the population lives in the Mediterranean coastal areas.
Seafood, fish, lamb and chicken feature strongly in Algerian cuisine. Marquez sausage is also used in many traditional dishes. The national dish is steamed couscous, which is often served with tagine and other stews. As with many Mediterranean countries, dessert is often a seasonal fruit served at the end of the meal. Tea is particularly popular, especially mint tea. The Tuaregs drink copious amounts of tea and have elaborate tea rituals.
Some of the spices used in Algerian cooking are typical Mediterranean and Indian spices, such as red chilies, caraway, black pepper, cumin, fennel, ginger, coriander and star anise. Ras El Hanout is used, which is a common Mediterranean spice mixture that varies dependent upon country and region. Examples of Ras El Hanout ingredients are fungreek, turmeric, cardamom, clove and cinnamon.
Main Course
Chakchouka (aka Shakshouka or Shakshuka)
This recipe has been adapted from Food.com for use by the Brown Deer Library Cookbook Club
3 tablespoons olive oil
1 -2 tablespoon paprika
1 onion, diced
2 -3 garlic cloves, minced
3 tomatoes, peeled, seeded and diced
1 -2 green pepper& 1 red pepper, diced (or use all red or all green, your choice)
1 cup water
4 eggs (optional)
Directions
Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.
Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through to your liking.
Serve with crusty bread, pita or rice.
Variations
Add 1 teaspoon of cumin seed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.
For a little spice, sauté 1 tablespoon of harissa paste or a minced chile pepper with the onions.
Sometimes a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
Add 1 small, diced eggplant along with the peppers.
Add 1 potato, cut in a small dice, along with the peppers.
Sprinkle the top of the cooked dish with chopped parsley or cilantro.
Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.
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