soupe-aliwa

Terres Touareg

Aliwa: the traditional Tuareg soup of the Algerian Sahara

Aliwa soup is an ancestral recipe of the Tuareg people, originating in the Algerian Sahara, more specifically in the regions of Tassili n’Ajjer and Tassili Hoggar.
This rustic and flavourful soup has been prepared for generations and is an integral part of Tuareg culinary traditions. It is particularly popular during Ramadan, when it provides warmth, comfort and energy after a day of fasting. The simple but flavourful ingredients reflect the expertise of the desert nomads, who use local produce and specific spices to create nourishing dishes suited to the Saharan climate.

Ingredients (serves 2–3)

  • 1/2 tablespoon neutral oil
  • 1/2 tablespoon crushed dried tomato
  • 1/2 tablespoon azouaza (Anacyclus valentinus)*
  • Chilli pepper (optional, according to taste)
  • 3 crushed garlic cloves
  • Salt
  • 1/2 tablespoon tomato paste
  • Water
  • 1 glass of zambou (traditional barley flour, often harvested before ripening, roasted and then ground)

About azouaza: Anacyclus valentinus is a wild plant found in the arid and semi-desert regions of North Africa, known locally by different names depending on the region and language. Among the Tuaregs of Tassili n’Ajjer and Hoggar, it is called Azouaza / Azoza. This plant is harvested in the wild, dried and then pounded. It produces a greenish powder which, when mixed with water, forms a light paste.

Preparation

  1. Heat the oil in a suitable pot over medium heat. Add the crushed dried tomatoes, azouaza, chilli pepper (if desired), crushed garlic and a pinch of salt. Cook gently for a few minutes until the herbs release their flavours.
  2. Add the tomato paste and stir for a few minutes until it is well combined with the other ingredients.
  3. Pour water into the pot to cover the mixture and cook for 35 minutes over low heat, stirring occasionally. This allows the flavours to develop slowly.

Separately, prepare the zambou: in a bowl, gradually mix the roasted barley flour with cold water, stirring constantly until you obtain a smooth texture without lumps. Once smooth, gradually pour this mixture into the pot. Cook for another 15 minutes, stirring regularly so that the soup thickens and the texture becomes creamy.

Tips and Tricks

  • You can adjust the amount of chilli pepper to suit your taste.
  • Azouaza adds a unique flavour that characterises Tuareg cuisine.
  • Zambou gives the soup a creamy texture and a slightly toasted taste, making it an essential ingredient in this recipe.

This soup can accompany a traditional meal or be served to break the Ramadan fast, reflecting the hospitality of the Tuareg people of the Algerian Sahara.

Terres Touareg
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