Harissa

Roast the capsicums whole, drizzled with a little olive oil and salt in an oven at 200°c. When capsicums are starting to char and beginning to collapse, remove them from the oven and allow them to cool in a bowl and covered tightly with cling wrap. When they have cooled remove the skin and seeds by gently peeling back the skin then opening up the capsicum under running water. Pat dry and set aside.

COMBINE all of the dried spices then dry roast these spices in a pan until their aromas begin to release intensely. Be careful not to burn the spices as this will turn the final product bitter. Grind all the spices to a powder in a spice grinder or a mortar and pestle.

In a non stick saucepan combine onions, garlic, ginger and olive oil. Cook gently for about 1/2 hour or until all ingredients are soft. Add the dried spice mix, tomato paste and roughly chopped roasted capsicums. Continue cooking for about 30 minutes. Blend until a smooth paste in food processor. Voi la!

Ingredients

Coriander Seeds, 2 Tbs
Cumin Seeds, 2 Tbs
Fennel Seeds, 2 Tbs
Cardamom, 5 Pods
Hot Paprika, 2 Tbs
Cayenne Pepper, 2 Tbs
Black Pepper, 1 Tbs
Sea Salt, 1 Tbs
Red Capsicum, 4 large roasted and peeled
Ginger, 1Tbs finely chopped
Garlic, 6 Cloves whole
Brown Onion, 1 Large diced
Tomato Paste, 1Tbs
Olive Oil, 125 mls