Harissa – a red chili paste made of peppers, oil and spices like caraway – is one of the most popular condiments across North Africa. In Tunisia, Algeria and Morocco, harissa is served as a dip alongside just about everything, from fish to cous cous to French bread.
For more on this amazing Maghrebian wonder sauce, see here.
Although it’s possible to find homemade (and squeeze-tubed) harissa in many grocery stores in the United Arab Emirates, it’s just as easy – if not better – to make it at home.
Here’s a simple recipe for very thick and very spicy harissa. Continue reading
Editor’s note: Camels Fire is constantly on the move, exploring Abu Dhabi and beyond to discover the best spices and cheap, local eats. The following is a special report from Pokhara, Nepal.
In a country where hot peppers are a frequent ingredient in the cuisine, it’s only a matter of time before the beverages start becoming fiery too. And if you like a little kick in liquid form, there’s a bar in central Nepal that serves up a unique whiskey drink with fresh watermelon juice blended with spicy green chilis.
Darshan Lama, a 24-year-old Nepalese bartender, invented the fruit juice and pepper concoction a couple of years ago with his brother while sitting around waiting for customers.
“We were bored and just messed around with it,” said Lama, who serves drinks in a hotel bar in Pokhara, Nepal’s second largest city best known for its mountain lake and hordes of trekking tourists.
The drink is refreshing while adding a little bit of burn that a spice-lover will thoroughly enjoy. Plus it’s good ice-breaker for your next party – and a way to impress guests with your mixing creativity and fearlessness in the face of this spicy concoction.
Here’s a step-by-step illustrated recipe so you too can make the drink: