Flavour Of The Moment
Labels: small bites
Comments:
Used to cook everything with Harissa when I first arrived in Paris more than a decade ago. The Northern Africans brought that with them and so it's quite a staple in the country and a must when you eat a couscous. However, I still prefer the sweeter Malay sambal.
I had no idea - thanks for the info. We don't stop learning until we're six feet under don't we?
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I don't have a preference when it comes to chilli, I like 'em all. |