... is most usually a fiery and garlicky North African spice paste that's traditionally served with stews, couscous and similar dishes. Recipes vary widely but it's made with roasted red peppers and chillies and spices like caraway, cumin, coriander, and/or mint - many people have their own versions.
I was introduced to this by Anthony Worrall-Thompson and his TV cooking series on Morocco. You can do so much with it - your imagination is the limiting factor, but try it to kick start some roasted vegetables like carrots, fennel and butternut. Make it yourself so you can set the spiciness and heat factor. Chomp. Chomp.
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Last edited by Lestie4containergardens; 08/19/1508:40 AM.
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