Talk about delicious! Pilpelchuma is a spicy North African condiment with a complex marriage of earthy spice and heady heat. A sauce that will enhance everything it touches, like these crisp and creamy sweet potato fries. Perfection!
Cut the sweet potatoes (skin on) into large chips arrange on one or two sheet pans in a single layer. Drizzle over a little oil and season with a little salt and pepper. Toss to coat everything then roast in the oven for 35-40 minutes until charred, turning once.
Meanwhile, whisk together the chilli powder, paprika, ground caraway, minced garlic, olive oil and salt and set aside.
Once the sweet potatoes are cooked (they should be charred in places), arrange on a platter then drizzle over some of the Pilpelchuma.Sprinkle over the parsley and green chillies (if using) and serve hot.
Notes
ServingPilpelchuma is a versatile condiment that can complement any North African or Middle Eastern dish. It pairs well with seafood, salads, roasted or raw vegetables, couscous, rice, and even fruit.StorageTo store Pilpelchuma, make it ahead of time and keep it in an airtight jar or container in the fridge for up to two weeks. You can also freeze it, but for optimal flavor, it's best to make it fresh.Caraway SeedsThis recipe calls for ground caraway which may not be readily available from the supermarket. If all you can source are caraway seeds, you should grind your own into a powder seeds won't give the optimum flavour. Use a spice grinder/coffee grinder or pestle & mortar to grind into a fine powder.