Noord-Afrikaanse hete smaakmaker (condiment)

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Artikelnummer: FOODbazar Classics
Levertijd: 1 dag

Harissa is een Noord-Afrikaanse hete rode saus, die gemaakt is van onder meer pepers, tomaten, komijn, koriander en knoflook, en die wat weg heeft van sambal en chilisaus. Hij wordt vooral in Noord-Afrikaanse landen gebruikt bij de bereiding van soepen, couscous, deegwaren, rijstgerechten en merguez. De saus wordt doorgaans in tubes en blik verkocht.

Naar aanleiding van dit product kregen wij het onderstaande recept toegestuurd. We hebben het nog niet gemaakt, maar het is even intrigerend als aantrekkelijk en dus willen we u dit niet onthouden.


Het is afkomstig van Jen reviews. Een zonder meer goed idee is om de paprika te blakeren, dit maakt van de veelal wat bleke paprika een ingrediënt met een fijn aroma. Denk hierbij ook aan de pimentón de la vera, gerookt paprikapoeder.

Wat ons betreft gebruikt u maïs uit de diepvries of uit een potje. Die wordt verser verwerkt dan u ze kunt kopen en dat is bij maïs en bijvoorbeeld erwten zeer relevant. Deze gewassen hebben als nadeel dat de suikers direct na de oogst worden omgezet in zetmeel, waardoor ze melig worden.

If you love tacos, we highly suspect you will enjoy this taco soup. Taco soup is all about combining the classic flavors and ingredients of tacos, into a winter warming bowl of goodness that nourishes the taco loving soul.

And it doesn’t stop there. Taco soup can be ready in under half an hour. Which makes it such a great candidate for weeknight dinners ideas. It is a really easy and simple soup to make, and this particular taco soup thickens up beautifully without any effort. Have you ever tried your hand at a soup, excited to taste the finished dish, only to find that it has a watery consistency and lacks in flavor? Not this taco soup! It is off the charts in flavor, and has a lovely unctuous texture which happens all by itself.

A lot of taco soup recipes call for all canned ingredients. This is super convenient, but it can make it harder to get the flavors up to where you want them. Which is why for this recipe we use fresh corn, and fresh peppers.

To take things up another notch, the corn and peppers are briefly charred under the broiler. This gives the taco soup that smokey, mexican, street food flavor that is so common and loved in tacos. While this will take longer than simply opening up a can of corn, the extra (5) minutes this takes will pay back in a big yield of flavor.

If you have a kitchen blow torch you can also opt to use that for charring the vegetables. However if you lack that cheffy tool, the broiler does the job. If you do not have a broiler, then you can decide whether you want to simply add the peppers and corn into the soup raw and uncharred, or if you have time to roast them to get a charr going, before making the soup.

Roasting the peppers and corn will take quite a bit longer, but this is not active cooking time. So if you have 15-20 minutes, you can always pop them into the oven while you do other things, and once they are done, start on the soup.

Besides charring the peppers and corn, all you need to do is brown 400 grams of ground beef, add in all other ingredients, and set the pot to simmer for 15 minutes. Finito!

Another quick thing regarding flavor, the ingredients call for beef stock to be used as the soup liquid. This is key to getting a really deep savory flavor. You can use water if in a bind, but beef stock makes the soup so good, that is worth postponing making recipe until you have the stock.

This taco soup contains a fair amount of chili, so if you are chili sensitive, do not be afraid to dial it down if you feel that this is necessary. Thanks to the stock and charred corn and sweet peppers, you should still have a super flavorsome soup on your hands.

As far as sides and serving suggestions go, taco soup is pretty filling, so one does not need too much to go along with it. However! Tortilla chips make a really fun and tasty side, and you can even use them to scoop up the soup. And of course, adding tortillas to the meal is a great way to reel kids, and adult kids, in to the meal – if the word ‘taco’ hasn’t attracted them already of course. Fresh tortillas also can make a nice carb side, or even fresh bread.


  • 2 maïskolven (vers)
  • 1 rode paprika
  • 1 groene paprika
  • 1-2 jalapeno peppers - hou wat achter ter garnering
  • zonnebloemolie
  • 400 gram rundergehakt
  • 2 blikken tomatenblokjes
  • 2 blikken rode bonen
  • 1 can sugarsnaps
  • 2 cups ruderbouillon
  • 3 theelepels geraspte knoflook
  • 3 theelepels paprikapoeder
  • 1 theelepel gemalen karweizaad
  • 1 theelepel chilipoeder
  • 1 theelepel chilivlokken
  • 2 theelepel gedroogde oregano
  • peper en zout naar smaak
  • Sour cream ter garnering
  • 1 avocado ter garnering - absoluut noodzakelijk
  • Tortilla chips (optioneel)


  1. Assemble all of your ingredients. Open up the canned beans and tomato, and drain the liquid off of the beans. This liquid can be added to the soup, however it will dilute the flavor of the stock, which is why it is best to discard it.
  2. First up, grab a chopping board and a knife and chop the green and red peppers into medium sized cubes. Slice the corn off of the cobs and de-seed and finely chop the jalapeno peppers.
  3. Now spread the chopped corn, sweet peppers and jalapeno on a baking sheet. Drizzle them lightly with oil and place the sheet tray under a broiler. Turn the broiler flame up to high, and allow the peppers and corn to develop a slight char on their edges. You may have to move the tray from side to side to get an even charring. Halfway through, toss the peppers and corn with a spatula, and place back under the broiler to finish charring on the sides which have not been exposed to the flame. This should take approximately 5 minutes. You will want to keep an eagle eye on this process, as the peppers and corn must not get overly charred. Too much charing will cause burning, and this can make the whole soup taste burnt. There is no way to isolate an unwanted or too strong flavor in a soup, so make sure that the peppers and corn do not blacken. You just want an even touch of charring to flavor the soup. Once the peppers and corn are done, set aside.
  4. Place a large pot into the stove. Add in a glug of sunflower seed oil, enough to cover the base of the pot. Bring the pot up to heat, and add in the ground beef. Fry the ground beef until it is slightly browned.
  5. Once the ground beef is lightly browned, add in all of the spices (garlic powder, paprika, cumin, chili powder, chili flakes, oregano), canned tomatoes, canned beans, and the 2 cups beef stock. Stir to combine, bring the pot up to heat and season with salt (approximately 1 ½ teaspoons) and black pepper (approximately ½ teaspoon). Set the lid onto the pot and simmer for roughly 12 minutes. If you are in a rush, you can reduce this to 8, as all of the ingredients in the pot are already cooked. You just want the flavors to blend together and for the compounds in the spices to release.
  6. After about 12 minutes, add in the charred peppers and corn and stir to combine. Allow the pot to simmer for a further couple minutes, to allow the peppers and corn to soften, and for the charred flavor notes to filter through the soup.
  7. To serve, slice up a ripe avocado, ladle the soup into bowls and garnish with the freshly sliced avocado, a generous tablespoon of sour cream, and some chopped jalapenos (optional). Serve with a large bowl of tortilla chips or fresh tortillas.
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