Harissa - North African Chilli Sauce by Ukuva iAfrica
Harissa is built on a base of natural ingredients - it is pure red pepper and spice flavour. It is not exceptionally hot, but definitely not mild either. The flavour base is robust enough to support more burn, if the cook would like to add more chilli...
Use in a tagine with lamb, aubergine and tomatoes - also delicious in a butternut puree served with glazed parsnip and a drizzle of argan oil.
Works exceptionally well with chicken: paint Harissa (mixed with a little olive oil and a chopped fresh chilli if more heat is desired) onto the chicken before cooking. Serve some sauce on the side, with salted lemon and toasted, flaked almonds.