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    Chtitha Batata (Algerian Potato Stew)

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    A hearty and flavorful Algerian dish, Chtitha Batata is a simple yet delicious potato stew cooked in a fragrant tomato-based sauce. It’s a comforting meal that brings together earthy spices, tender potatoes, and a rich, garlicky broth. Perfect for serving with crusty bread or over fluffy couscous.

    Origin of Chtitha Batata

    Chtitha means “stew” in Algerian Arabic, and Batata translates to “potato.” This dish is a staple in Algerian cuisine, known for its use of spices like cumin, paprika, and garlic to create deep, aromatic flavors. Traditionally, it can be made with or without meat, making it a versatile dish enjoyed by many.

    What I Love About This Recipe

    I love how Chtitha Batata is both simple and rich in flavor. The combination of tender potatoes, warm North African spices, and the slight tang from the tomato sauce makes it incredibly satisfying. Plus, it’s a one-pot meal, making cleanup a breeze!

    Also Read : Asparagus and Eggs

    Chtitha Batata (Algerian Potato Stew)
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    Chtitha Batata (Algerian Potato Stew)

    Recipe by RecipeWikki
    Course: Random
    Servings
    +
    –

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    45

    minutes
    Calories

    206

    kcal

    Ingredients

    • 3 l arge potatoes, peeled and cut into chunks

    • 2 tbsp olive oil

    • 1 onion, finely chopped

    • 3 cloves garlic, minced

    • 1 tsp paprika

    • 1 tsp ground cumin

    • 1/2 tsp ground coriander

    • 1/2 tsp black pepper

    • 1/2 tsp salt (adjust to taste)

    • 1/2 tsp red chili flakes (optional, for heat)

    • 1 tbsp tomato paste

    • 2 tomatoes, grated (or 1/2 cup canned tomato puree)

    • 2 cups vegetable broth or water

    • 1 bay leaf

    • Fresh cilantro or parsley, chopped (for garnish)

    Directions

    • Heat olive oil in a large pot or deep pan over medium heat.
    • Add chopped onions and cook until soft and translucent, about 5 minutes.
    • Stir in the garlic, paprika, cumin, coriander, black pepper, salt, and chili flakes. Sauté for 1 minute until fragrant.
    • Add tomato paste and mix well, letting it cook for 1-2 minutes to deepen the flavor.
    • Stir in the grated tomatoes and cook for another 5 minutes, until the sauce thickens.
    • Add the potatoes to the pot and mix them well with the tomato sauce.
    • Pour in vegetable broth or water and add the bay leaf.
    • Bring to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes, or until the potatoes are tender.
    • Remove the bay leaf and taste for seasoning, adjusting salt if needed.
    • Garnish with fresh chopped cilantro or parsley before serving.
    • Serve hot with warm bread or over couscous for a complete meal.

    Notes

    • Storage Tip: This stew tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days.
    • For a heartier version, add chickpeas or small pieces of meat like lamb or chicken.

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