MOROCCAN HARISSA

While most Moroccan food is fairly mild (in regards to spicy hotness), harissa stands out as one of the more spicy elements of Moroccan cooking. Harissa is a paste of chiles, garlic, salt and olive oil. There are naturally countless variations on this theme, and each part of northern Africa will have its own take on harissa. It is most commonly used to season meats, like a barbeque sauce, or simply as a condiment. It can pack quite a punch, so be careful and don't overdo it at first.

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