Qué es la harissa y cómo se compara con la sriracha
La harissa, pasta de chiles típica del norte de África, combina chiles machacados con aceite de oliva virgen extra, ajo y especias regionales.
Harissa is a symbol of North African cuisine and is consumed in Tunisia, Libya, and Egypt. Each country adds its own touch of spices. The most common base is hot African chilies crushed with plenty of extra virgin olive oil and garlic, and it is often prepared with crushed peppers, which give it more body. Spices such as cumin, coriander, and mint give it a distinctive regional flavor.
The Spanish and Portuguese introduced the custom of using chili peppers to Africa, and today harissa is used in all kinds of dishes, from fresh bread to meat stews and couscous. Chefs like Nigella Lawson and Yotam Ottolenghi consider it essential.
Regarding spiciness, harissa is often compared to sriracha because they both share a base of garlic and chili peppers. Sriracha is sweeter and more acidic, while harissa has a very earthy and smoky flavor. Technically, harissa isn't hotter than sriracha, although it may seem that way due to the natural flavor of the crushed peppers and chilies.
Harissa is very versatile. It can be served as an appetizer with fresh bread or as an ingredient in sauces, and it pairs well with barbecue, grilled chicken, or Mediterranean chickpea burgers with creamy harissa. In Africa, it's often served with tuna or sardines. For a less intense flavor, dried harissa spice blends are usually milder than fresh ones.
The quality varies greatly depending on the origin and recipe, and in Africa there are countless variations. Trying different brands or making it at home is a good way to find your favorite harissa.
