J’utilise mes déjeuners pour explorer la nourriture du monde entier. Cette semaine j’ai fait du Chtitha Batata.

This is the recipe I used:
Ingredients
8 cloves garlic peeled and halved
2 small fresh red chile pepper seeded and chopped
2 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon salt
4 tablespoons olive oil
3 pounds new potatoes halved
2 tablespoon tomato paste
water to cover
salt to taste
Directions
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. Toward the end I combined some of the potatoes with some of the liquid left in a large measuring cup and used my immersion blender to combine it all together and then added it back to the pot.
Ladle potatoes into a serving bowl. Spoon any remaining sauce over the potatoes.

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  Voici la recette que j’ai utilisée: Les ingrédients. 403 gousses d’ail pelées et coupées en deux. 2 petits poivrons rouges fraîchement séchés et hachés. 2 cuillères à café de cumin moulu. 2 cuillères à café de paprika.