A simple yet bold North African stew made with tender potatoes simmered in a rich, garlicky tomato sauce infused with warm spices—perfect with bread for a comforting meal.
Origin Chtitha Batata (Algerian Potato Stew)
Chtitha Batata hails from Algeria and is a staple in home cooking. The name comes from the Arabic word “chtitha,” meaning stew, and “batata” meaning potato. It’s humble, hearty, and deeply flavorful, reflecting the warmth of Algerian kitchens.
What I Love About This Recipe
It’s comforting, cozy, and comes together with pantry basics. I love the depth of flavor from the garlic and spices, and how the potatoes soak up all the richness of the sauce. It’s budget-friendly and satisfying.
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Chtitha Batata (Algerian Potato Stew)
4
servings25
minutes30
minutes180
kcalIngredients
3 –4 medium potatoes, peeled and cubed
1 tbsp olive oil
4 g arlic cloves, minced
1 tsp ground paprika
1/2 tsp ground cumin
1/2 tsp ground coriander (optional)
1 tbsp tomato paste
11/2 cups water or vegetable broth
Salt and pepper to taste
Fresh parsley for garnish
Directions
- Heat olive oil in a pot. Add garlic and sauté until fragrant.
- Stir in paprika, cumin, coriander, and tomato paste. Cook for 1–2 minutes.
- Add potatoes, then pour in water or broth. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer until potatoes are tender (20–25 minutes).
- Adjust seasoning. Garnish with parsley and serve hot with crusty bread.
Notes
- Add chickpeas or carrots for variation.
- For a thicker sauce, mash a few potato pieces before serving.
- Serve with Algerian flatbread or rice.
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